I got a brisket from a local meat market Friday. It was a fair amount more expensive than the cryopacked ones I've done before but I think it might just be worth the money. I'd have to do the math but I didn't have to trim it at all. It had a nice thin fat cap on the bottom and that was it. With the grocery store briskets I end up trimming at least a couple lbs of fat from them.
It was 13.31 lbs at $2.86/lb. so $38.20. I don't know if he had ever cut a whole packer like that. He said he separates them sometimes and sells the flats for $3.99/lb but he had to figure out a price for the whole thing. Part of being in NC I guess..
I started it out about 9PM sitting on shallow foil with charcoal/lump and mesquite chunks for a little over 4 hrs at around 220. Put it in the MES after that directly on the grate for another 10 hrs till it hit 195. Great smoke ring and nice and juicy. I've injected and marinaded and not been this juicy. After 14 hrs it was still dripping off the bottom and moist on the top.
He told me the brisket had been natural grain (corn) fed for 250-300 days and aged 48 days. It's Western Choice and he said it was probably close to being Prime.