the point cut is the way to go. When preparing brisket for cooking, regardless of whether you're braising, roasting, or ...

I set the brisket on the board with the lean ... At this point, I’ll turn the thinnest side of the point to the right side and cut perpendicular to the slices on the lean. These slices should ...

Brisket is a large, boneless cut of beef that comes from the cow's ... It also has a high smoke point, making it ideal for ...

Whole briskets tend to be better for smoking due to the size. The point cut of the brisket is the thicker half of the brisket, and is well-marbled, often with a thick fat cap. This makes it great ...

A whole, untrimmed brisket weighs about 14 pounds, and in the United States, it’s often divided in half and sold as two cuts: First, or flat, a leaner, squarish cut; and second, or point or ...

“Your brisket needs to be really cold when you cut it,” the pitmaster explains ... for about 15 hours or until the point of the brisket registers between 198 and 200 degrees.

Buying brisket 101: Beef briskets come in many shapes and sizes (just like us!), but it all comes down to choosing between the first (or flat) cut and the second (or point) cut. The flat is much ...

When it's cooked whole, it's usually served as a roast or barbecued brisket. Otherwise, it's cut into flat and point cuts. Many cooks are confused about which of these to buy, though they're ...