The point and the flat. Whether you are shopping for brisket, ordering at a restaurant, or getting ready to smoke your first brisket, it’s important to understand the differences between these two muscles. Brisket: Flat Cut VS Point Cut A brisket is a large cut of meat that comes from...
A brisket consists of two main parts: the flat cut and the point cut. You don’t want to buy a whole brisket because that would take a massive amount of time to smoke. You can usually choose between flat cut and point cut. Here’s a breakdown of the differences between the two. Fl...
Brisket: you can use the flat-cut or point-cut for this recipe. Trim the excess fat leaving a thin layer of the fat cap. You will need about 4 pounds of brisket. Dry Spice Rub: Paprika, chili powder, brown sugar, garlic powder, onion powder, ground cumin, ground mustard, salt and...
Place the fattier point of the brisket closer to the fire. The extra fat will help insulate it. The flat end of the brisket should be closer to the smoke stack. Always use a water pan to help keep moisture in the cooking chamber and avoid burning. How long to cook brisket Ask any ...
3 pounds beef brisket flat cut, fat trimmed to 1/4 inch 2 tablespoons liquid smoke 1 tablespoon Worcestershire sauce 1 cup BBQ sauce plus more for serving 1/2 cup waterInstructions In a small bowl, combine meat tenderizer, celery salt, seasoned salt, and garlic salt. Rub spices into brisk...
You don’t always have to buy a full packer brisket. Sometimes you can find a 5-7 pound brisket flat and, if you get lucky, a 3-4 pound fully separated point. I would encourage you to stay away from a partial flat weighing in the 3-4 pound range. Flats this small still take a...
Flat? Point? Temp changes can create wonky end results but a drop down to 230 shouldn't be too troublesome. Remember to rely on probing tender vs temp to determine doneness...especially in the middle of the flat, as points always feel soft and spongy. Push come to shove, you can ...
It looks like a lot of the flat end has been cut off. I ran into that from one of our local meat suppliers. It limited the amount of sliced meat I could serve to customers. Funny thing is, they really went for the chopped point more than I thought they would. ...
A packer brisket was unwrapped and trimmed byDr. Davey Griffinunder the watchful eye ofJohn Brotherton, owner ofBrotherton’s Black Iron Barbecuein Pfluegerville, TX. The fat cap was trimmed to 1/4″ thickness. The hard fat seam between point and flat was trimmed flush to the brisket, not...
Brisket, a cut from the lower chest of beef or veal, is known for its rich flavor and tenderness when slow-cooked; deckle, a fatty, tough part of the brisket located above the flat, offers intense marbling and flavor.