Creekstone Farms USDA Prime Competition BBQ Briskets (12-14 lbs. Brisket)

So I bought this brisket from creekstone because it's advertised as "Our briskets are pulled towards competition bbq specifications and we strive for briskets with the thickest, most even flats available" I bought a 16-18 pound for $130 expecting at the very least a half decent brisket.The brisket that arrived had lots of fat and good marbling, the flat however was at its thickest part 1 inch and 1/2 inch at its thinnest. The flat was very wide and uneven and most of it was under 1 inch. The point was much thicker and will make for a very uneven cook. There's no way that 80% of the flat won't be dry as jerky when the brisket is finished.I'm cooking for 20 people and by the time all the dry flat is removed there will not be enough for everyone to try.Needless to say I'm pretty ticked off considering the price i paid, I bought a prime brisket a week ago at less than half the cost at a wholesale store and it was by leaps and bounds a better brisket.I will with certainly never by from creekstone again and wold not recommend them to anyone. This brisket in my opinion shold never have been shipped out.

TL;DR= This is one of the best cuts (16-18lbs) I have had the pleasure of cooking with. While any brisket is a challenge to work with, this one was a real joy to cook with and it rewarded me with a truly spectacular finished product that was so good it made my little sister go physically weak in the knees. I am exceptionally happy with this product!The breakdown: (Warning! Words ahead!)Brisket is a challenging cut to work with. The more brisket you work with, the more you begin to understand natural variations will challenge your skills to the utmost. Variations in fat thickness, meat density, and how it "takes" to your preparation methods will have drastic and sometimes unpalatable consequences. Rather than blame the cut (Like some reviews here) I humbly suggest taking the time to use it as a learning experience and better yourself and your cooking.Arrival: This brisket arrived quickly, with the package fully sealed. No off-odors from either meat or from case were present, and at both surface temperature and internally was at acceptable low temperature. I am well-pleased by the prompt shipping and the outer appearance. Fat levels were excellent-to-good in quality, some trimming was of course to be expected to no loss of quality. 10/10 Preliminary assessment.Preparation: I began my cook with a rinse, and then a quick beer-n-smoke to add some surface flavor. I noticed that my brisket was a touch shallow on one part of the flat. Rather than bemoaning this and taking to Amazon to post a negative review showcasing my inexperience at cooking this type of cut, I quickly "constructed" (purchased from the store) a "special" (common item found in the cooking section) .75c disposable aluminum tray to give the less-thick area a seasonings and beer soak, along with an additional drop in smoke temperature to not suddenly jerky a part of my brisket. After this step I salted and seasoned to firm up the meat and temper it in preparation for cooking. 8/10 Preparation stage.The Cook: Cooking was a real joy. My entire neighborhood was treated to the wafting smells of prepared brisket coming from my cooker. Smoke, salt, seasoning and meat made a beautiful medley that had the neighbors black Labrador perpetually with "drool icicles" as she anticipated a delectable treat soon to come. My elderly neighbor made her usual foray over to ask how my day was, knowing of the neighborly gift soon to come. My family arrived and as they exited their cars the smell informed them of the treat I was making for my little sister. Friends suspiciously began calling me asking to "drop by" and I knew my sister had posted 'in progress pictures' to her social media. Nary a foul odor or off smell indicating bad fat escaped, only the very best of nose tickling wafts. During this time I of course bathed my cut in orange juice... A little secret from me to you. 10/10 would cause a community gathering again.The cut: I offer some photos of this majesty for your viewing pleasure. I would offer some of this extra-fine brisket, but it was gone so fast I hardly had any to myself. The flat took well to my loving treatment and was rich and tender. As my little sister preferred this cut and this was her gift, she received the lions share. She had to threaten friends and family with her fork to just get to the table without losing her prize, such was the attention on her plate. The meat blessed my knife with juices as I easily sliced, and as my photo shows, the meat held together with ease yet was so tender it folded over the knife with overwhelming adulation to its tenderness. My family forsook sharper knifes and sliced their prizes with simple butter knifes. Beer flowed, conversations followed, (I was so busy serving I was left with hardly any! 0/10 would not let family vulture my cooking table again!) and amid all of the friends and family the chorus was the same: 100/10 (and serve us more, again!)Aftermath: I washed myself and my cooking station and sanitized, and then came to write this review. I found this an excellent cut that offered some challenges as all cuts of this type will, but I hope within my words you can see the reward was a spectacular offering that was the pride, joy, and centerpiece of my gift to my little sister. I only wish that you as the reader could somehow have partaken of just a bite and see for yourself how good this is. Instead, please enjoy these photos that were captured during the serving process.Post Script: Brisket is a challenge. It took me hundreds of tries and many, many years to learn and adapt to the challenges they present. I failed many times. I implore you to try, try again and not vent frustration in unproductive ways like blaming yourself, or worse, blaming a provider of these fine cuts. Stop, think, assess, and cool off before writing a review that belies a lack of understanding of the craft. You can do it. You will make a glorious cooked whole brisket like this as well. Go ahead, get friends and family to pitch in monetarily and help you order one, if needs be. Bring your best to the table with love and joy. Don't be afraid to learn from forums or from you tube to improve yourself. Just look a these pictures (from smart phones, no less!) and see that you can do it.Order this. You know you want to.-With love, A happy customer.

I ordered 3 of the largest Prime briskets from Creekstone.. these are the briskets that the king of Texas BBQ.. Aaron Franklin.. uses. I trimmed, seasoned, smoked (on a Traeger Timberline 850 pellet grill with oak), and cut them to Franklin BBQ specifications. Served them at my wedding along with other food we had catered. Guests are still commenting and raving weeks later. I've had a lot of brisket from different BBQ places over the years and these were, hands down, the best I've ever eaten.. Well worth the money, and now the only brisket I will ever order. All three were gorgeous cuts that didn't require a lot of trimming, even by Franklin BBQ standards.