A whole packer brisket is the full cut with both muscles attached - the lean flat and the fatty point - and it is what serious barbecue cooks buy, usually 10 to 16 pounds untrimmed. Buying a whole packer instead of a pre-trimmed flat gives you more control, better value, and both textures for slicing and burnt ends.
Point vs flat
| Part | Character | Best for |
|---|---|---|
| Flat | Lean, uniform, slices clean | Sliced brisket |
| Point | Fatty, marbled, rich | Burnt ends, pulled brisket |
What to look for
- Marbling in the flat - it is the leaner muscle and benefits most from fat.
- Flexibility - a raw packer that drapes and bends is a good sign.
- A workable fat cap you can trim to about a quarter inch.
- Grade - Choice smokes well; Prime adds marbling if your budget allows.
How much to buy
Brisket loses roughly a third to half of its raw weight during a long cook, and you plan about half a pound cooked per person. So a 12 pound raw packer is right for a good-sized gathering, not a small dinner. Buy from a butcher who can pick a well-marbled packer and trim it to your spec.
Find a butcher for whole packers: Find verified shops, farms, ranches, and processors near you on the Butcher Bud directory.
Last verified: July 2026 by the Butcher Bud editorial team. Prices are typical ranges and move with the market; confirm current pricing with your farm, butcher, or processor.