After trimming the briskets we bought the end weight wasn't worth the price. It's been like this for a while now. I hope they get a handle on this or I'll have to go elsewhere.

Smoking is the only way to make a brisket. 180 for the first 6-7hours, bump to 200 until brisket hits 170, wrap in butcher paper and pull at 203 internal/probe tender. Cook it fat cap up!

I like the large butcher’s cuts that allow me to cut my own roasts and steaks in general. A cut like the brisket can be separated into point and a couple of flats for the freezer, or put in the smoker whole if there is a larger gathering planned.

I purchase a choice or prime brisket every week. I have never had a cause for compliant. The quality is great and I cannot find a better price for an equivalent product in the area.

Good quality brisket

Nice cut of meat

Great meat

Great product

Good

Perfect Cut