Brisket flat and point diagram

Once you are done the fat side of your brisket should look like the picture below. Briskets especially packer briskets that contain the point contain a heavy fat cap.

That fat breaks down to keep the brisket moist as it cooks but its not edible.

Brisket flat and point diagram. The flat and point meet and how the fat cap covers areas of the point and the flat. I thought I would share how I approach the brisket trim for BBQ you have not trimmed a brisket please note on the diagram the Flat and PointWhen choosing a brisket unless you buy the entire brisket you will have to choose between a flat cut and a point cut. The Flat and Point Are Separated By a Layer of Fat.

The brisket you see below shows of the flat and the point muscles which are separated by a layer of fat. The dashed lines delineate the two muscles of the whole brisket shown in the following two pictures. Still looking at the above picture the layer of meat you see on top is the brisket flat.

The brisket point is the other main section of a packer brisket. Compared to the flat its much thicker and more marbled with fat and connective tissue throughout the cut. Flavor wise the point is hard to beat.

Fat equals flavor so the extra fat content leads to some incredibly beefy and tasty results. The downside is that the point. It is the flat part of a brisket and it has been heavily trimmed.

2 An untrimmed packer cut brisket has a thick fat cap the hard shell of fat covering one side of the brisket and a v-shaped wad a fat that tapers inside the brisket where the point and the flat meet. Keep lifting the flat with your non-cutting hand and slicing through the fat seam until the point tapers out. At that point you can slice through the thin point meat to fully separate the two.

Now trim off the exterior fat from the point and you will end up two cuts that look like this. The flat is on the left and the point is on the right. Identify the point and flat.

Finding the fat seam and cutting through it. Trimming the excess fat parts off. Anyway lets quickly see how to separate the two brisket parts before cooking-.

The flat left of the diagram is the thinner part of the brisket. It contains less fat than the point and is sometimes sold on its own at grocery stores because it requires less preparation. The point of a brisket right of the diagram is the thicker part of the cut.

It overlaps the flat with membranes of fat separating the two parts. The flat cut is a much leaner cut than the point. However it still has a layer of fat on the bottom that will keep the meat moist.

This is the cut you will most often find in supermarkets as it looks more appealing the the point cut. If you are looking for brisket that will slice up nicely flat. The small points help you slice through the brisket.

Aim for a knife that is 8 to 10 inches 20 to 25 cm long which will allow you to slice more of the brisket at once. Use short strokes to go across your brisket against the grain. Dont try to cut all the.

The point will have a lot of very thick waxy fat on it. Just take your time and have patience. Once you are done the fat side of your brisket should look like the picture below.

When you are done trimming take a minute to really examine the flat and point ends of your brisket and. The point of the brisket is where most of the fat resides. Its small and thick with visible connective tissue.

Because of the generous fat layer it has more flavor than the flat but theres not a lot of meat left over once the fat cooks down. For this reason the point is. The point has comparatively less meat in it than the flat simply because its smaller in overall size.

A typical brisket point can weigh anywhere from 4 to 6 pounds. The flat section is a long lean section of the brisket that will be tougher than the point but nothing that cant be taken care of with a long slow cook on. Briskets especially packer briskets that contain the point contain a heavy fat cap.

That fat breaks down to keep the brisket moist as it cooks but its not edible. All things considered between the inedible fat and the water loss the brisket experiences as it cooks a brisket will yield only 65 to 76 percent of its original weight. Yes if you want to separate the point from the flat and be able to maximize the flavor in the point is very simple to doOnce the flat of the brisket reaches 170 Degree internal separate the point and flat with a long slicer knife by cutting through the fat seamOnce the point is separated reapply your rub on the part that needs rub applied.

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