Brisket Flat vs. Point: Differences Between the Cuts of Meat

The term brisket refers to a specific cut of meat. Brisket meat comes from the lower breast of the cow, which cooks typically prepare using a slow-cooking process. It’s more affordable than other cuts of beef because it’s tougher and requires more preparation time than a steak or a tenderloin.

Beef brisket contains large amounts of connective tissue and collagen, which makes the meat chewier. It also has a layer of fat, called the fat cap. Slow-cooking methods break down the excess connective tissue and fat to tenderize the meat. Popular brisket dishes include pastrami, corned beef, and Texas-style barbecue brisket.

The whole brisket consists of two separate portions of meat divided by a thick layer of fat. The brisket point (sometimes called the deckle or second cut) is above the middle layer of fat, and the flat cut (or first cut) is below the layer of fat. Here are other areas in which brisket flat and brisket point differ:

1. 1. Fat content: The brisket point features extensive fat marbling and a lot of connective tissue. The flat cut is leaner. Corned beef comes from brisket point and has a lower price and extra fat, which keeps the cooked brisket meat moist.
2. 2. Flavor: The point cut has a more intense beefy flavor given the additional fat content, but there is less meat than the flat cut, and it’s harder to cook. You can boost the flavor of the flat cut by adding spices, salt, or black pepper during the slow-cooking process.
3. 3. Size: The flat cut is larger, and the cut of meat is more uniform in size than the point cut, which has both a thicker end and a thinner end.

A good brisket is tender, moist, and pulls apart easily. To achieve these results with a tough cut of meat, cook your brisket low and slow—meaning with low or indirect heat for an extended period—using any of these cooking methods:

• Braising method: Choose a flat cut brisket for this slow and moist cooking method. To braise, brown the meat on high heat on the stovetop, then transfer it to a large pot that contains a liquid, such as broth, wine, or canned tomatoes, and cook the brisket for three to four hours. The meat will be soft and tender after you slice the brisket. It’s typical to shred braised meat from the brisket’s point cut after it finishes cooking, and you can use the shredded meat to make sandwiches like pulled barbecue.
• Slow cooking method: Similar to braising, cooking brisket in a slow cooker tenderizes the meat. Unlike with traditional braising, you can program a slow cooker or similar appliance to do most of the work for you. When you’re slow-cooking a brisket, brown the meat first, then place it, fat side up, in the slow cooker. Pour liquid or a marinade—such as a barbecue sauce, wine, tomatoes, stock, or Worcestershire sauce—into the slow cooker and season the meat with salt, pepper, and brown sugar. Cook on the lowest temperature setting according to your slow cooker’s directions.
• Smoking method: Before placing the brisket in the grill or smoker to make smoke brisket, apply a spice rub. Then let the piece of meat cook at a low temperature over a long period. This cooking method gently renders the fat and creates a juicy and tender smoked brisket. Traditionally, a Texas-style brisket is a smoked full brisket, sometimes called the untrimmed or packer brisket. The term “Texas-style” refers to both the cut of meat and the style of cooking.

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