There are two muscles on a full packer brisket called the point (deckle) and the flat. The point and flat are connected by a ...

How to Trim a Brisket is your essential guide to prepping this iconic cut for perfect smoking results. Whether you’re a ...

I set the brisket on the board with the lean/flat/thin side on my right, because I’m right-handed, and the fatty/point/thick side on my left. These names reflect the two muscles that make up the ...