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.

Quality seamed to be great. You need to pick a good one. Every brisket is different. I don?t understand people complaining about a cheep cut of meat. I took some notes from my friends and made one of the best smoked cuts of meats I have ever eaten standard smoke at 225-250 wrap in foil when meat hit 150 deg. Brought up to 200 deg pulled it stuck it in a cooler for 2 hrs wrapped in towels. Total time was a little over 5 hrs including the rest in the coolers. Use this all as a guide line. My smoker cooked fast it?s a big easy propane with apple wood chips.

i just got this yesterday and out of 20 pounds after i cut this apart and trimmed, i decided to weight all of the fat i cut out. 10 pounds 3 oz , this is over 1/2 that brings the real price up to over $8.00 a pound. people do not wast your time on this ever.

Purchased a 16 lb brisket and slow smoked it for about 14 hours. It's the best thing I ever put in my mouth. I seasoned it the night before with garlic salt, black pepper and cayenne pepper. I go heavy with the cayenne as I find it gives the outer crust a hot but sweet flavor after many hours in the smoker.

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!

What you get is a whole packer brisket - that includes flat and point. It is a choice brisket packed in a cryovac and untrimmed. Depending on your brisket, expect to trim upward to 20% of fat before it is ready for the smoker. I trimmed off 3 lbs. of fat from a 13 lb. brisket once, so understand what you're buying. If you are a pitmaster, you already know this. When properly prepared, Sam's brisket is delectable - and that means committing up to 14 hours: 9 hours of cook time (5 hours smoking + 4 hours wrapped), 5 hours of rest!

I was so disappointed and sad after getting this brisket . Never before have I had a very bad piece of meat from Sams .My Christmas brisket was so tender , this one must have been from a beast who was 100. I have always bought my brisket from Sam's and now have to wonder if they changed suppliers

Ignore the other reviews! Its obvious that some people don't know their product before they purchase items such as this. You can't just see someone on the Food Network smoke a Brisket and then go out and buy one. I purchased this packer cut brisket which weighted a little over 15 pounds. After trimming the fat cap down to 1/4" thick, I lost about 2.5 pounds. I did not separate cap from the flat since I have a large smoker. Had I separated the cap and the flat, then I most likely would have had more fat to remove as well, but that ends up being the best part as it turns into liquid gold in your mouth! I highly recommend doing a brisket Texas Style. That means you only rub it down with salt and coarse black pepper. No oil, no mustard, no paparika... This isn't some pork butt, this is a brisket! Treat it with some respect! I left this on the smoker with hickory and mesquite for 6 hours at 250 degrees F. I then wrapped the brisket in butcher paper (available at Sams's as well) and put it back into the smoker for another 6 hours. If you are unsure about going with a time, get a good digital thermometer and check the temp every hour or two. You want to shoot for a goal of 185 degrees F. BEWARE OF THE STALL. The stall is normal, so don't be afraid of it. The stall is when the internal fat and connective tissues start to break down, causing the temperature to stall. KEEP THE TEMP AT 250 DEGREES. Trust the process! Once the brisket hits 185 degrees F, you want to start doing the toothpick test. The toothpick test will let you know when the brisket is done. When you can shove a toothpick in several different places on the brisket, and it slides in like a hot knife through butter, it's ready. Sometimes, you may have to take the temp up to 190, 195, 200, or 205. Ever brisket is different, and this is what makes it an art and not a science. Once it's done, let it sit for at least an hour. You need to let them meat reabsorb all of those juices that are trying to escape. If you can let it sit longer, that is even better. If you want, you can take it and place it into a cooler with some towels and it will help keep the temperature up, especially if you need to keep the brisket warm for a few more hours before serving. If you want to pre-cook the brisket the day before an event, that can be done too, just don't cut it yet. Heat and oven to 205 degrees and put the brisket in until it hits an internal temperature of 165 degrees. At that time you can then cut it and serve it. Enjoy!

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.