Cooked for 4th of july

Good brisket

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!

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 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

Bought this a few times. Lots of fat on it. I decided to weigh it out and timed how long. I bought 16.85 lbs, 9 lbs 5oz was meat, the other was all fat, 7lbs 4oz. Took me about 2 hours to cut off all the fat in-between. I'm not sure if this is worth it for me.

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.

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.

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.