Now we get to the point. This is the brisket’s best friend. It sits on top of the flat, like a cozy little cap of pure joy.
The point is marbled. That’s fancy talk for “riddled with delicious fat.” It’s the part that makes burnt ends famous. You know, those little cubes of caramelized heaven?
Beef Brisket Deckle-Off | Texas A&M Meat Science
The point is forgiving. It laughs at your temperature swings. It whispers, “I’ll still be tender, don’t you worry.” It’s the lazy cook’s best friend.
When you cook a point, it doesn’t slice as cleanly as the flat. It’s more of a pull-apart situation. That’s not a flaw. That’s a feature.
The Point’s One Weird Quirk
It’s a bit of a chaotic mess. It has a thick fat cap on one side and a lot of internal fat. That means it can be greasy if you don’t render the fat properly.
But rendered properly? It’s like beef butter. You’ll be fighting off friends who want to steal your burnt ends. You’ve been warned.
