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!

Good brisket

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!

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 cater smoked beef and pork often buying meat from the Sam's in Appleton, WI. Over the years I've purchased dozens of packer briskets. The brisket they carry is very poorly cut. Excessive fat, no trimming what so ever, cut marks/slashes in the meat, thins to less than 1/4". While Sam's claims their meat is Choice an actual USDA inspector would struggle with even a Select grading. Not recommended. Sam's has some good products, however; this is NOT one of them. I now shop the competitor wholesale club for meat.

Good price on a choise brisket

Your cuts of meat have always been good. Fat well trimmed. Fresh.

Excellent taste. Smoked it 18 hours. No complaints