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- Always select a brisket that has a nice thick flat that won't burn, and try to get one that is uniform thickness as possible.
- Examine the fat deposits and make sure they're not huge chunks that detract significantly from the usable meat.

- Ensure that the meat processing facility did not significantly mutilate the brisket and make it unusable.

- if all those criteria are met, try to find one with a little marbling. Not quite as important as the above as it is the slow cooked collagen that provides much of the juicyness and flavor

- Briskets above 15lbs usually take a really long time to cook and you may overcook the outside before the middle is done. Below 11lbs or so and they honestly don't cook as well. My sweet spot is 12-15lbs.

- I like prime from Costco. The price is good and the quality is fantastic. Lots of nice beefy flavor. If you come home and find the vacuum seal hid a bad product, they will replace it.

@KosherHiveKicker
@Joe_McCarthy