Let us know how it goes. I have always wanted to try braising a brisket, and I know it can be great.. But I always tend to do them in the smoker. One thing though - don't try and trim it with your fingers crossed.
Many of us save the fat for tallow and other projects, after discarding the outer most surface. It has many uses. You can always freeze the fat and deal with it when you have more time.
The best brisket I have had came from a friend's grass and milk fed dairy cows. She only raised two, and they were very happy cows. Incredibly delicious. The fat was unreal good.
Every piece of cryovac'd meat you buy should have a packer establishment number, "EST". I usually look at those when shopping and write them down or photo when cooking. With a bit of effort you can look them up to see more detail on the origin. If you are seeing the same EST at different stores - Sams vs Costco, odds are it is generally the same stuff (aside from the substantial variation in briskets).
It's funny,....growing up as a youngster....in AR, my mom fixed pot roast almost every Sunday...threw it in the oven, left it there while we went to church....etc....came home, made gravy...YUM.
All my young life, our pot roast WAS brisket...as that it was the cheapest cut of meat and mom knew long braise with gravy was a great meat to eat on during the week.
I didn't know people DID other cuts of beef for pot roast....
LOL, actually when I was growing up, we simply referred to it as "roast beef"....not knowing that to other folks (especially up north)...roast beef can by dry roasting a cut and if you braised it, it was pot roast.
I dated a girl from NH for awhile......learned how regional things were in the US, haha.
Anyway, we had some good BBQ joint in Little Rock..."The Shack" was my fav...I still do their sauce today. I had chopped beef brisket sandwiches there, always served with slaw ON them....
Anyway, flash forward a few decades...and brisket is $$$....and now...I"m in the mood for some (pot) roast beef!!!
cayenne
