The brisket point The point cut is the fattier portion of the beef brisket. It comes from the area that is attached to the cow’s ribcage and has a great deal of marbling throughout the cut. It is much thicker and smaller than the flat cut but is packed full of flavor due to ...
What is the difference between flat and point? The brisket is made of these two cuts, and you can either buy the “whole brisket”, which includes both the flat and point, or you can buy the cuts separately. Both the flat and point cut are delicious but have slightly different uses. H...
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Smoked brisket burnt ends are made from the point end of the brisket, not the flat. In this recipe, I'll show you how to transform the point of the brisket
Whole brisket refers to the entire brisket with both the tender point and larger, leaner flat sections intact (8-12+ pounds.) Our premium whole brisket can be used whole as a roast, or smoked in a BBQ pit – cut into various pieces – or shredded/sliced for BBQ, global entrées, sandw...
What makes the flavor of a brisket complex is that the brisket is composed of two extremely different muscles. The two muscles that make up a brisket are referred to as the “Flat” and the “Point”. The flat is extremely lean, has a great bark, and is typically served in slices. Th...
This means the flat and the point parts of the brisket are together. We recommend buying a whole packer brisket, which gives you full control over the trimming process. However, if you don’t want to buy a whole brisket, we have recipes for smoking just the flat or point. When ...
less fat marbling, it's probably a good idea to leave at least some of the fat on the flat (left side of image above) of the brisket. The point (right side of image above) of a brisket is pretty fatty and can stand to have most of the outer fat removed regardless of the grade....
“fat cap” side of the brisket covers the point and then extends over the flat. One tip when buying a brisket is to check the thickness of the flat towards the end of the brisket. You’ll notice some can be a bit more thin than others. Buy the thicker ones when possible, so won...
Brisket is a popular cut of beef primarily used for barbecue, smoking, or slow-cooking to achieve tenderness and flavor. While deckle, often referred to as the point, is part of the brisket that is fattier and contains more connective tissues, which renders down during long cooking processes...