Brisket from Walmart. Any good?

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Mar 22, 2008
I quite often use them with no complaints

smoke 2 geaux

Smoking Fanatic
Mar 18, 2010
Denham Springs La.
I think they are the vacuum packed whole packers like you get at Sam's.  As long as they don't say "enhanced with a ....solution" on the label, they should be fine.


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Jun 22, 2009
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I've bought them at Wally World before & they were fine. I prefer to get them at Sam's, but the nearest Sam's is an hour drive. You can't beat $1.98


Smoking Guru
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Feb 3, 2009
Central NY
Walmart is the only game in town here if you want one for smokin. Everyplace else will trim the fat to a 1/8" and sell it at 4.50 a pound. to me it ain't no good with out the fat. I've never had an issue with them either.
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Master of the Pit
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This one looks good. The other side is covered with over a 1/4 inch of fat.




Smoking Fanatic
Feb 20, 2010
West Liberty, Iowa
That's about normal for Wal-Mart packers around my parts.

I have done them before, and I have 2 in the fridge ready to do tomorrow.

The Excel packers have a heavier fat cap on them than the ones I get from my local butcher, but they’re good

smokin vegas

Smoking Fanatic
Jun 21, 2011
Las Vegas, NV
I was never that impressed with Walmart meat.  If you are near a Smart and Final go there they have excellent meat cheaper than most others.  Their tri tip is incedible only $3.19 a lbs. 


Gone but not forgotten. RIP
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Mar 12, 2009

Now I have used a brisket or two from wally world and I have no complaints so far. I just have to me better places to buy my meats. Sometimes you just have to do what you have to do to get the meat you need.


Meat Mopper
Sep 7, 2011
Barnardsville, NC
I think they are the vacuum packed whole packers like you get at Sam's.  As long as they don't say "enhanced with a ....solution" on the label, they should be fine.

It should be the same brisket you get at Sams Club and I've purchased 100s of those without complaint one about quality or freshness.  Expect it to come with the fat untrimmed.  I personally prefer to smoke them that way.  It takes a bit longer but I feel it keeps more moisture in the meat.  Dice and slice the fat cap to get your rubs working down to the meat.  It's self basting, so pop it in the smoker and pull when ready. is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

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