There are two parts of a brisket cut: the flat, which is longer and leaner, and the point, which is thicker, fattier, and more irregular in shape. Given their distinct makeups, you'd be correct in ...

Here’s how to get started. What is brisket? Brisket comes in three cuts: whole, point and flat. A whole brisket consists of both the point and flat sections in one giant piece, and generally ...

You can buy brisket in its whole form—flat and point—or in two pieces, which is often a better move for beginner smokers. Adam Bible While beef cut terminology can change depending on where ...

They're like brisket concentrate: flavor bombs of crunch, tenderness and fat. Deckle: The fat and muscle attaching the flat to the rib cage. (Also, in common parlance, another term for the point.) ...

Starting with Creekstone Prime brisket didn’t seem as big of a challenge. The fat layer between the two muscles is easy to identify, so removing the point from the flat isn’t a problem if you ...

When I’m watching a brisket being sliced, a few things make me shudder, like the aggressive purr of an electric knife, the whine of a deli slicer, and, the worst offense, watching the fat cap ...

(Sometimes you’ll find portions of packer briskets containing both point and flat; they cook in eight to 10 hours.) Prime brisket, favored by the professionals, is more generously marbled than ...

Light 50 charcoal briquettes using a chimney. Run the wand of a thermometer through a cork and use the cork to plug one of the air vents in the grill lid. Leave the remaining lid vents open and ...