This is where the brisket section is broken from the forequarter, along with the shank. The shank is removed horizontally from the brisket along it's natural seam, set the shank aside. Turn the brisket over, exposing the bone. Just under the bone is a seam of fat, remove the bone along this seam. This is what is now termed "packer brisket", an untrimmed boneless brisket, sold whole.
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