Hey SMF friends, I've run into an odd scenario. I went into a real butcher shop today to buy a brisket (never smoked one before but thanks to countless nights reading forums here I'm diving in!!!) BUT when I got there and started asking about packer and/or flat the butcher looked at me with anger in his eyes and said "no idea what you're talking about, I'll show you one" and brought this out... It was in one piece when I looked at it first, he cut it in half and re sealed it for me as a 15lb brisket is WAY to much for me to start with. So I'm assuming the chunk on the right is the flat??? I'm going to start with it as its 6.5lbs and looks more evenly sized so I stand a chance of it turning out ok. Questions are: Are there alternate terms for these cuts of meat? Keep in mind I live in Alberta. What's the piece on the left called? I know the grading from US to Canadian is different so thought I'd ask here!