I couldn't ask for a more complete description! 3D too!
That's exactly what I' been buying. I haven't been trimming at all. I'm doing one for a party on 09/06, going to try the Smokey-Okie method.
Thanks for the great feedback.
I haven't trimmed any yet, but this link is in my bookmarks. What do you do with the spare parts after trimming? I've always cooked my untrimmed briskets for big parties, I never had spare parts anyways. I've always wanted burnt ends for chili or beans. I should cook one for a small party so I get that stuff.
The reason it's labeled 'Packer Brisket' is that's how it comes from the meat packer.. it's cut off the underside of the shank, from the chuck, the keel bone cut out and COV'd and on to you. No further processing is done.