Brisket Point Vs. Brisket Flat, Which One Is Better? (2024)

FAQs

Brisket Point Vs. Brisket Flat, Which One Is Better? ›

Although the two brisket cuts can often be used interchangeably, the flat cut is most often used in braises that are sliced, like those popular on Jewish holidays and for corned beef. The fattier point cut, meanwhile, is preferred for pulled beef, beef sandwiches and smoked barbecued brisket.

If you're someone who prefers slices of brisket, then the flat is the way to go. Due to the shape and the lean texture, the flat makes it very easy to cut uniform slices. On top of that, the meat isn't too fatty and tastes delicious. Now, if you like shredded meat for sandwiches or BBQ, the point is for you.

Burnt ends are made using the point of the brisket, so your next step will be separating the point from the flat.

What Is a Brisket Point Best For? It is the traditional cut for corned beef, which is cured and then cooked. The cut is best for low and slow-cooking methods like smoking, braising, or boiling.

Brisket comes in three cuts: whole, point and flat. A whole brisket consists of both the point and flat sections in one giant piece, and generally runs about ten to 14 pounds. Whole briskets tend to be better for smoking due to the size.

Due to this, you should place the probe in the point section of the thickest part of the brisket.

Close the lid on the smoker and, maintaining 225 degrees F, continue cooking until the internal temperature of the brisket reaches 202 degrees F in the thickest part of the meat (takes anywhere from 5-8 hours). Remove the brisket to a large cutting board and allow to rest for 1 hour before slicing.

Ask for the point cut, which is the fattier end of the brisket. It's more tender and especially delicious.

Place the seasoned brisket point on your smoker, close the lid, and smoke until the internal temperature of the meat reaches 165 degrees F. This step typically takes 6-8 hours, depending on the size and thickness of your meat. Spritz with beef stock every hour during this initial smoke period. Wrap.

To smoke a brisket, apply a dry rub to the brisket flat and refrigerate for 12 to 24 hours to allow the rub to set. Then smoke at 250 degrees Fahrenheit for 6 to 9 hours until the brisket reaches an internal temperature of 200 degrees.

Should I wrap a brisket point? ›

Most grill masters suggest wrapping your brisket when it reaches 150-170. Wrapping and unwrapping can be done strategically to control the appearance of the bark, preserving crispiness. Once the meat reaches the desired temperature, unwrap it and cook at a lower temperature to re-crisp the bark.

The point is thicker and more fatty than the flat, while the flat is leaner. There is also a layer of fat between the two muscles called the "deckle fat". Typically you would trim the fat before you smoke it, or bbq it, or slow cook your brisket.

Either way, you don't want to cook all the way through the stall before cutting it up. In fact, you want to pull your brisket from the heat when your point reaches 195°F (91°C).

Flat Cut: This cut is leaner and uniform, ideal for slicing. It absorbs seasonings well and is perfect for traditional dishes. Point Cut: More marbling and fat, ideal for slow cooking, results in a richer flavor and more tender meat, best for hearty dishes.

Although the two brisket cuts can often be used interchangeably, the flat cut is most often used in braises that are sliced, like those popular on Jewish holidays and for corned beef. The fattier point cut, meanwhile, is preferred for pulled beef, beef sandwiches and smoked barbecued brisket.

The point cut is thicker, smaller, and marbled with more fat and connective tissue than the flat cut. There's a lot more flavor from the extra fat, but not as much meat, which is why it usually gets ground into hamburger meat or shredded for sandwiches.

Ask almost any contestant on the competition barbecue circuit, including Traeger's own Chad Ward, whether to cook a brisket fat side up or down, and you will likely get the same unanimous answer: fat side down.

Flat vs Packer

Packer brisket is a full brisket containing both the flat and point cut, which is fatter than flat. The flat cut is a long rectangle with the same thickness throughout, and is good for braising, pot roast, or corning.

Place the seasoned brisket point on your smoker, close the lid, and smoke until the internal temperature of the meat reaches 165 degrees F. This step typically takes 6-8 hours, depending on the size and thickness of your meat. Spritz with beef stock every hour during this initial smoke period. Wrap.