Brisket – Point end

Good for shredded or pulled beef, smoking and hamburgers. Not so good for slicing.

Someone, somewhere, discovered that if you cook brisket “low, slow and moist” it's not just delicious – it's meltingly tender too. And that's why it's back in favour again.

 Brisket is a large cut that comes in two parts. The Flat end and Point end. In many ways they're similar – and in some they're not.

They're both “low, slow and moist” cuts. But Flat end is leaner (17% fat)  and a more uniform size, which makes it better for slicing.

This one's Point end – and because of it's jagged triangular shape and well marbled, irregular grain it's often made into hamburgers. Which is a shame because it's perfect for long slow roasting then pulling or chopping. The meat literally pulls apart when it's cooked.

Better still it's got more of a beefy flavour than the Flat end. It's also more juicy and moist – thanks to 21% fat. But the extra fat means significantly more flavour at the cost of a bit less meat. It's well worth the trade-off though.

 A quick word of warning... never crank up the heat to cook your brisket a bit faster. You'll end up with tough chewy meat.

There are two Brisket cuts... here's the difference between them 

Brisket's a large cut that comes in two parts. The Flat end and Point end. In many ways they're similar – and in some, they're not.

They're both “low-and-slow” cuts. But Flat end is leaner (17% fat)  and more uniform in size, which makes it better for slicing. In America, it's usually braised or used to make Pastrami. 

The Point end has more of a beefy flavour. But it's a jagged triangular shape, with a well marbled irregular grain, so it's usually cooked to be shredded or stewed. It's also more juicy and moist than Flat end – thanks to 21% fat.