A whole brisket refers to the entire brisket primal found at the chest of the cow.
A whole brisket is comprised of two muscles:
- Brisket Flat (pectoralis profundi)
- Brisket Point (pectoralis superficialis)
These muscles are attached to one another by a large seam of fat.
With the fat cap facing down, the flat muscle is oriented above this fat seam and the point is oriented below it.
Cutting along this fat seam can entirely separate these muscles.
What About a “Packer” Brisket Then?
A whole brisket is also commonly called a “packer’s brisket” or a “full packer.”
The term “Packer” simply refers to the brisket muscle being packaged whole – bone removed and untrimmed.
Note: A “whole” brisket sold may still be trimmed so it’s important to inspect the meat and look at labeling.
What is Brisket Flat?
Brisket flat refers to the pectoralis profundi, or the deep pectoral of the brisket primal.
Other names People use to refer to brisket flat:
- It’s called the lean – due to featuring less fat than the point (which is called the fatty).
- It’s commonly called “first cut” or “cap removed.” The cap/2nd cut being the point muscle.
- It’s also called the Navel.
The term “flat” is a great descriptor for the muscle. It’s quite literally a flat, rectangular piece of meat.
In a grocery store, it’s not uncommon to find brisket flat separated from the point – you’ll also commonly find it sold as “corned beef” during St. Patrick’s day.
The flat makes up the majority of the beef brisket and weighs anywhere from 3 – 10 lbs.
Is Brisket Flat Better than Whole Brisket?
It really depends on your use-case and what you like.
If you’re smoking the meat, I find brisket flat can tend to dry out – however smoking it is still possible.
If you can, buy one with the fat cap still in-tact, it works far better than one that’s completely trimmed of fat.
A whole beef brisket is perfect for smoking – especially if you buy Prime or Choice grade brisket.
A whole brisket’s flat also has far less of a chance of drying out this way.
If you’re looking to make brisket in a slow cooker like a crock pot, it’s unlikely that you’d fit an entire brisket; Instead, a brisket flat works perfect, especially when cooked in a liquid for an extended period of time.
Most People that “do barbecue” tend to prefer the point (the fatty end), rather than the flat.
To people who don’t know barbecue, I’d wager to say they are more aware of the flat than they are the point.
In my small town in New Hampshire, the flat is what most people expect when they hear beef “brisket.”
My local grocery store doesn’t even sell or cut packer briskets.
