Beef Brisket Point

Beef brisket point is the fattier, triangular end of the whole brisket with thick seams of marbling. Its collagen and fat render during long cooks, yielding juicy, meltingly tender meat with crisp edges; it excels in smoking, braising, and making burnt ends. It is sold attached to the flat as a whole packer or as a separated point, often with an intact fat cap.

Cut from the pectoral of cattle, brisket became central to Central Texas barbecue and to Jewish and Eastern European braises that favor slow, moist heat. Modern barbecue culture highlights the point for its higher fat content and bark development.