Beef · Brisket
Whole Brisket
The whole chest muscle: flat and point together with a fat cap. The centerpiece of Texas-style barbecue.
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| Animal | Beef |
|---|---|
| Section | Brisket |
| Bone | Boneless |
| Tenderness | Tough, needs slow cooking |
| Also called | packer brisket, whole packer brisket |
Best ways to cook it
- Smoke
- Braise
- Slow cook
- Roast
About this cut
What it is and how to use it
A whole or packer brisket includes both muscles of the chest: the leaner flat and the fattier point, with a thick fat cap on one side. It is tough and full of connective tissue, which breaks down into tender, juicy meat when cooked low and slow for many hours. It is the star of Texas-style smoking, and also works braised in the oven. It is a large cut, usually a dozen pounds or more.
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Find us
Visit Flowers Slaughterhouse in Sims, NC
5154 St. Rose Church Rd
Sims, NC 27880
| Mon–Fri | 7 AM – 5 PM |
| Saturday | 7 AM – 12 PM |
| Sunday | Closed |
Deer season: evening drop-off 6–9 PM. See all hours