Beef · Brisket
Brisket Point
The thicker, fattier half of the brisket. Rich and juicy, and the source of burnt ends.
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| Animal | Beef |
|---|---|
| Section | Brisket |
| Bone | Boneless |
| Tenderness | Tough, needs slow cooking |
| Also called | second cut brisket, deckle, point cut brisket |
Best ways to cook it
- Smoke
- Braise
- Slow cook
About this cut
What it is and how to use it
The point sits on top of the flat and is thicker, with more marbling and a looser grain. That extra fat makes it more forgiving and juicy during long cooking times. It is the part used for burnt ends, where the point is cubed and returned to the smoker. It is also good braised or shredded.
Cook’s tipCook low and slow until fork-tender and probe-soft, well past 145°F. The extra fat makes it forgiving, so don't rush it.
Want it cut this way?We cut to your specification. Choose it on your cut sheet, or call 252-885-1892 and tell us how you want it.
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Visit Flowers Slaughterhouse in Sims, NC
5154 St. Rose Church Rd
Sims, NC 27880
| Mon–Fri | 7 AM – 5 PM |
| Saturday | 7 AM – 12 PM |
| Sunday | Closed |
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