Point + flat, untrimmed · The BBQ benchmark — from the Brisket primal.
The complete brisket — lean flat and fatty point together, fat cap on. This is the cut Texas barbecue is judged by: 10 to 16 pounds of collagen-rich muscle that rewards patience with the deepest smoke ring in the business.
What It's Called
United States: Packer brisket, Whole brisket, Full packer
Australia: Whole brisket
United Kingdom: Whole brisket, Rolled brisket (butchered)
How to Cook It
Smoke (Texas-style): Salt & pepper, 250°F, wrap at the stall, rest long.
Braise: Holiday braised brisket — the deli/Jewish tradition.
Rest & hold: 2–4 hour rests in a warmer make champion brisket.
Order by weight band and grade — Choice for value, Prime or Wagyu for competition-level render. Consistent weight bands keep smoker schedules predictable.