🥩 Featured Cut Of The Week: Brisket Point
Where Bark Meets Butterfat: The Unsung Hero of the Smoker
If brisket were a blockbuster movie, the flat would be the leading actor—the one everyone talks about. But the brisket point? That’s the scene-stealing sidekick. Richer, fattier, and arguably more flavorful, the point is the underappreciated half of the brisket that delivers BIG when it comes to low-and-slow BBQ.
Whether you're chasing burnt end bliss or looking to upgrade your pulled beef game, understanding the point is your next step toward meat mastery. Let’s break it down, slice it up, and show you why this cut deserves a starring role on your smoker.
🧠What Is the Brisket Point?
The brisket comes from the lower chest of the cow, a hard-working muscle full of connective tissue. It’s traditionally divided into two sections:
The Flat (a.k.a. the “first cut”) – Leaner, more uniform, ideal for slicing
The Point (a.k.a. the “second cut”) – Thicker, fattier, irregular, and flavor-packed
The point sits on top of the flat and is separated by a layer of fat. While the flat gets all the love in competitions and Instagram slices, the point is where the real flavor lives. It's marbled like crazy, loaded with collagen, and when cooked right, it renders into tender, juicy meat with crispy edges that send taste buds into orbit.
🧪 Why It’s So Damn Delicious
Here’s the science behind the sizzle:
Fat Content: The point has significantly more intramuscular fat than the flat. This means flavor, moisture, and that melt-in-your-mouth texture every pitmaster dreams of.
Collagen & Connective Tissue: When slow-cooked, collagen breaks down into gelatin, giving the point that juicy, pull-apart magic.
Bark Heaven: Because of its uneven shape and fat distribution, the point is a bark magnet. That crispy, spice-crusted outer layer forms better on the point than almost any other cut.
🔥 Best Uses for the Brisket Point
Let’s get to the good stuff—how you actually cook and eat this flavor bomb:
1. Burnt Ends
This is the point’s claim to fame. Originally created as scraps by Kansas City pitmasters, burnt ends are now a BBQ delicacy. After the brisket’s been smoked, the point is cubed, sauced, and returned to the smoker until caramelized and sticky. Sweet, smoky, fatty, crunchy—burnt ends are candy for carnivores.
2. Pulled Brisket
Think pulled pork, but beefier. The point shreds like a dream, and its richness makes it perfect for sandwiches, tacos, and sliders. Toss it with vinegar-based sauce for a Carolina-style twist, or go Texas bold with black pepper and chili rub.
3. Chopped BBQ
Dice it up and pile it high—brisket point makes a killer chopped beef sandwich. Top with slaw, a drizzle of sauce, and stuff it into a soft bun. Napkins required.
đź›’ How to Buy It
At most grocery stores, brisket comes as a full packer (flat + point together). But if you’re lucky—or ask nicely at a butcher—you can get just the point. Look for:
Thicker end of the brisket, typically with a natural curve
Sometimes labeled as “deckle” (but technically, the deckle is the fat/muscle seam—not the point itself)
When in doubt, ask your butcher to separate it for you.
🔪 How to Trim It
The point doesn’t need much trimming. You want to leave some fat for moisture and flavor, but clean up any hard, waxy fat that won’t render.
Remove silver skin
Trim excess fat down to about ÂĽ"
Square it up slightly for even smoking
🧂 How to Season It
This isn’t the cut for subtlety—bold rubs work best. Go big with:
Coarse salt & black pepper
Brown sugar, paprika, garlic powder for burnt ends
Add chili powder or cayenne if you like it spicy
Rub it generously and let it sit for at least 30 minutes—or overnight in the fridge for deeper penetration.
🔥 How to Cook It
Low and slow is the only way.
Smoking:
Use oak, hickory, or post oak for that classic smoke ring and deep flavor.
🌡️ Bonus Tip: Wrap the point in butcher paper or foil once it hits ~165°F to push through the stall and retain moisture.
🍽️ How to Serve It
For burnt ends: Cube it after the first smoke, toss with sauce, and return to the smoker in a pan or foil for another 60–90 minutes.
For sandwiches: Chop or pull it while hot, pile it high with sauce and pickles.
For slicing: Chill it slightly for cleaner cuts, then serve it warm or reheat gently.
👨‍🍳 Pitmaster Pro Tip
Want the best of both brisket worlds? Cook a full packer, then separate the point and flat mid-cook. Continue smoking the point for burnt ends, and rest the flat for traditional slices. Two textures. One smoke. Zero regrets.
🤠Final Thoughts
The brisket point may not be as pretty as the flat, but it’s a flavor powerhouse. It’s forgiving, versatile, and delivers maximum BBQ payoff with minimal fuss. Whether you’re a burnt end fanatic or just want to upgrade your sandwich game, the point deserves a spot on your pit.
So next time you’re trimming brisket, don’t overlook the chunky end. Love it. Smoke it. Sauce it. Slice it. This week, let the point prove why it’s the real MVP of the smoker.
Want recipes, tips, or trimming demos for the brisket point [Burnt Ends Recipe Here →].
