What cut of meat for smoked brisket

[jeremymillrood]

First let me say this is a great site..Found it after looking for some information on the Meatman website. Here's the deal..I've done quite a bit of smoking, usually chicken and ribs, but I want to try a brisket. I keep seeing reference to a "packers" cut of meat, one that has a nice top fat layer and good marbling in it. So what is this cut of meat, is it an underblade round? Or are there different cuts you can use. Thanks in advance for the help.

 

[fire it up]

A Packer is a full brisket which consists of the flat and the point together.
Most grocery stores that have those pretty little trimmed cuts for $4-5lb are usually brisket flats, the flat is leaner and the point has a lot of fat marbling in it.
I like to use the flat for slicing and the point for burnt ends.

 

[meat hunter]

Here is a pic of a packer. Sams club usually has these, in a cryovac wrap. Once you smoke one, you'll be hooked. You have been warned LOL.

 

[bassman]

I agree with Meat Hunter. These are the only ones I've ever done.

 

[the dude abides]

I've only heard it called a brisket. Like the other guys said. It can be a whole packer, a flat cut, or a point cut. But if you're trying to figure out what to ask the butcher for...tell him or her you want a brisket. Then it's up to you what part of the brisket you want. The most common is usually the flat. But the point turned into burnt ends can be a super tasty treat.

 

[jeremymillrood]

Gentleman, thanks for all of the responses. I'll swing over to the local butcher tomorrow and see if I can score one. If not, I'll be headed over to Sam's.

 

[mballi3011]

Yes the packer is both parts of the brisket he point and the flat. Then like Meat hunter said once you have smoked one your hooked.

 

[pit 4 brains]

Attachment 23465

Attachment 23466

Attachment 23467

Attachment 23468

Attachment 23469

Attachment 23470

Attachment 23471

Attachment 23472

Attachment 23473

Attachment 23474

Attachment 23475

Attachment 23476You can buy the "packer"and easily seperate it into two pieces; the point and the flat. The flat can be smoked in a much shorter time when detatched from the point. I found some tips with pics a while ago but I can't find the link again. I'm going to try to attach the thumbs I have and hopefully you can see what I mean.
I cook the point for a good while then toss the flat in. The flat looks alot better when sliced when it is seperated from the point. The point can be cooked forever it seems..