culdeus
Footballguy
I wouldn't buy one out of a cryo bag. Jmho.Another tip I'd never heard before -- pick up each brisket and give it a wiggle. The most flexible one is what you want, because the cow was lazier than the others and therefore has less dense muscle fibers, which will yield a more tender final product. Interestingly she said 50% of cooking a really tender brisket is selecting the right one. Good way to look like an expert at Costco, if nothing else.
You have to trust the grading