here in Houston is at Sam's Club. We have restaurant supply stores where you can get wagyu brisket for insane prices, but no one really does that.

I find it funny (and sad) that brisket is so popular right now, and thus more expensive. It was traditional a junk cut of meat because it is so sinewy, which is why you need to cook it low and slow. Now the price is going up and the cuts are getting creative. For example, many partially trimmed briskets are cut thinner instead of being as wide as an unmolested full packer. This is so they can get more packs of meat from one brisket.

I wish brisket would go back down in price. It's almost to the point where you can spend just a little bit more and get prime rib instead.