A full packer brisket is the Super Bowl of backyard BBQ. Flat and point together, the way it was meant to be cooked. If you know, you know.
The point is rich and fatty, the flat is lean and sliceable. Cook them together and you get the best of both; proper sliced brisket on one end, burnt ends on the other if you want them.
This isn't a weeknight cook. It's a commitment. Low and slow on the smoker, all day, until it's done. But there's nothing else like it when it comes off right.
Raised on our farm in Delphos, Ohio. Grain finished. Whole packer brisket, vacuum sealed.
