The whole brisket you’ll buy for barbecue is what the IMPS calls “120 Beef Brisket, Deckle-Off, Boneless.” The IMPS defines it as follows: “All bones and cartilage shall be removed. The deckle (hard fat and intercostal meat on the inside surface) shall be removed at the natural seam...
A“Packer Style” brisket means both muscles are still attached by a thick layer of deckle fat. The two different muscles of a brisket are commonly referred to as the “flat” and the “point.” The flat is where your lean slices of brisket will come from. The “point” is where the...