Overpriced Not Worth By The Pound You All Can Find Better Cuts From Our Local Markets. Our Food Is Taxed 400x’s Over Then They Tax Is More When Purchasing

The beef was tender and flavorful. Would buy again.

Excellent piece of beef. Very little trimming required. Melt-in-your mouth finished product.

This brisket quality is very good and the price is also very reasonable, you don't have to pay an arm and a leg for it like at ohe places,overall I'm happy with it

Fall off the bone good. Smoked for 6 hours on 220. 3 hours open to smoke, 2 hours wrapped in foil with apple juice, and 1 hour open to smoke to finish.

You can get a good brisket at Sam’s Club. You can also get a not so good one. I smoke my briskets. I don’t like anything below 14-15 lbs. I prefer a big 19-20 lbs. brisket because by the time you trim the fat, you’ll lose 3-5 lbs.. I’m looking for a brisket with a thick flat. I’ve been pretty successful using this method for bbq. Just make sure you inspect before your purchase. Brisket ain’t cheap!

I purchased a case of brisket to smoke for a family reunion, and I'm very pleased with how it turned out and am buying more today. I waned to add a comment on the yield which has been the only real complaint of any of the lower reviews. The excellent review including cooking directions is correct. This is a cut with much fat and that's why restaurateurs focus on YIELD, not price per pound. Raw, the price is comparable to pork loin, but the yield is what counts, not the price per pound. Unless you eat raw fat I suppose ;) This will hit the table at a yield price of about $5.50lb. By which I mean anticipate a 45% loss which is normal and proper for this cut. Bottom line: If you don't want about a 55% yield buy the pork loin here which is excellent as well. If you want brisket, plan accordingly and buy this brisket, it is great tasting meat!

Good brisket. I smoked this one with seasoning for 4 hrs, then put it in the sous vide at 140 degrees for 72 hours. I separated the point and flat. I cubed the point into 1 inch pieces, tossed in barbecue sauce and put the covered pan in the smoker at 350 degrees for an hour. The flat, I just sliced. MARVELOUS taste and tenderness!!

I purchase these regularly for cook outs. They're very easy to trim before the cook , I leave about 1/4inch fat cap. After trimming, inject beef broth , then use only Kosher Coarse Salt & coarse ground pepper usually a 50/50 mix. Place it in the smoker 250° until it goes into the stall usually around 160° . I then remove it , wrap in pink butcher paper (not aluminum foil) place it back in the smoker at sam temperature until the internal temperature is approximately 190/195 . remove and place it in a cheep cooler , letting it rest around 1 or 2 hours. Then enjoy some great Texas stile smoked brisket.

My 1st brisket cooked on my vertical gas smoker with wood CHUNKS in the smoker box. It came out fantastic, the family enjoyed every bit of it. I trimmed and reasoned it competition style and cooked it at 230 degrees for the 1st 6 hours, then 245 degrees wrapped with a little apple cider vinegar and water for the last 4 hours.