Hey, So in Australia, Packer cut Briskets are hard to find. I've got a great butcher who's keen to cut it, he's just asked for a photo of a good example. Does anyone have a good photo I can show him and any points i'd need to remind him of? Leave the fat on, want the whole brisket from point to flat... It's top quality pastured raised & finished meat, so i'm pretty excited to get it on the smoker.