Gary Donaldson
New member
I see many posts refer to "packers" and "flats" when discussing brisket... not sure exactly what these terms mean...
what is a "packer"? ...a "flat"?
- Thread starter Gary Donaldson
- Start date
K Kruger
TVWBB 1-Star Olympian
A packer is a whole brisket. A whole brisket comprises two attached parts, the flat and the point. The flat is the flatter part of the brisket, the point is the rounded somewhat bulbous part. Flats are frequently available (albeit sometimes way over-trimmed) at markets everywhere, packers less so, points virtually not at all.
A whole brisket, i.e., a packer, has had the 'deckle', a thin strip of fatty meat on the inside of the brisket, removed before packaging. Some people call the point the deckle; this is erroneous.
See here as well.
A whole brisket, i.e., a packer, has had the 'deckle', a thin strip of fatty meat on the inside of the brisket, removed before packaging. Some people call the point the deckle; this is erroneous.
See here as well.
Chris B. K.
New member
I have done many flats from 3-6 lbs. And one 10 lb packer. I loved the packer!! If you have not had the point then you are missing the best meat for chopped brisket. A 10-12 lb packer or whole brisket will fit (bareley) on the WSM. I am able to order packers from a local butcher/deli for a reasonable price.