Now, the Point cut is a whole different beast. It’s thicker, chunkier, and has a lot more marbling—which is fancy talk for fat running through the meat. This is the cut that makes pitmasters look like wizards.
I once bought a Point cut by accident. I was a nervous wreck, thinking I had ruined dinner. Instead, it turned into the juiciest, most forgiving piece of meat I've ever cooked. It practically basted itself while it smoked.
The Point cut is like that fun friend who shows up with pizza and stays to help clean the kitchen. It’s forgiving. If you overcook it by ten degrees, it still tastes amazing because the fat keeps everything moist and delicious.
And here’s the secret best part: the burnt ends. That glorious, caramelized, bark-covered piece of heaven? That is the Point cut, cubed up and drenched in sauce. It’s the unofficial dessert of the barbecue world.
When to Choose the Point
Pick the Point cut when you want a forgiving, impressive meal for a crowd. It’s perfect for a backyard party where you want to relax and not stress over temperatures. Plus, the leftovers are legendarily good in tacos or on nachos.
Corned Beef Brisket Point Vs Flat at Kenton Williams blog
