HERE IN San Diego, Sam’s is iffy for brisket. On occasion they will have a few primes. One time the meat cutter let me go through a new case and pick out the two I wanted for a big party, but I wouldn’t want to rely on that.
Our Costco has prime packer briskets about 90 % of the time. They run from large to huge. A brisket is a weird piece of meat, and you have to look for the one you like. You will need to modify your cooking approach just a bit every time, but hey, that’s BBQ, right?
What saves it is the fact that you can pull your brisket out of the smoker when it’s done, wrap it in foil and old towels and stick it in a cooler for three or four hours, and it just gets better. I’ve never had one fall below 160 in the FTC. So by the time the hungry guests show up, the cooker is tidy, the counters are washed, the beer is cold, and you’re ready for the best moment in Q — pulling that barky fat boy out of the cooler and slicing it to the amazement of the gathered crowd.