Usually good, but this particularly one seems old and not “fresh” had a lot of dark patches that looked like it was frozen then thawed out a few times..

Split this with my son since it's so big. Actually cut it into 3 pieces. We both smoked our 3rd's and was awesome. Now I have another piece in the freezer to smoke in the future.

The meat was tasty and cooked well. The reason for average is the hidden fat. There was at least 5lbs of fat on the 13lb brisket. The meat quality itself was good. I will buy again at the ? price.

Great bacon.

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 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.

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!

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!

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.

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!