Whole Packer

A whole packer brisket is the complete, untrimmed brisket primal containing both the flat and point muscles, connected by an intermuscular fat seam. This is what you want for smoking — it's the cut that produces the best results.

Weight Range: Whole packers typically run 12-20 pounds, with 14-16 being the sweet spot for home smokers. They'll lose about 30-40% of their weight during cooking (moisture loss, fat rendering, and trimming).

What You're Getting: - The flat (pectoralis profundus): larger, leaner muscle - The point (pectoralis superficialis): smaller, fattier muscle - The fat cap: external fat covering, trimmed before cooking - The deckle fat: intermuscular fat seam between flat and point

Why Cook the Whole Packer: The point insulates and protects the flat during the long cook. Rendered fat from the point bastes the areas where the muscles overlap. The combined thermal mass holds temperature more evenly than a separated flat. And you get both beautiful flat slices AND the option for burnt ends from one piece of meat.

Where to Buy: Costco, Sam's Club, and restaurant supply stores are the most common sources for whole packers. Costco regularly carries USDA Prime whole packers at $4-6 per pound — one of the best deals in BBQ. Your regular grocery store typically only sells separated flats.

The Bend Test: When selecting a whole packer, pick it up from the middle. A good packer will drape over your hand, bending easily. A stiff packer has less intramuscular fat and will be harder to cook well. Look for one that flops — that flexibility indicates good marbling.