I just trimmed up the weirdest packer I have ever seen. I thought it was half a packer, but, this morning, as I was preparing to cook it, I realized it was a full sized point, but, the flat was tiny, about 1" thick at most. At first I thought it was an odd trim ( who would trim a flat at a bias
) but, it had membrane on top and bottom and that has to mean it was just a really odd, or very young steer. (and yes, this was the super pricey brisket)
Literally, this is a packer, maybe 4 pounds. I thought it was a point, but, nope, a tiny packer, stripped of fat cap. I took off silverskin from top and bottom.