Brisket Points Delivery or Pickup

The brisket is one of the nine cuts of a cow. There are two different cuts of brisket.

Brisket points are cut from the lower chest area or breast and are located just above the shoulder (chuck). Since these are parts of the muscle, they have a lot of connective tissue, so the correct cooking method is necessary to make them soft and tender.

The brisket consists of two muscles: the point or flat. The brisket point is the fatty portion of the brisket piece, which is called the deckle. It has more fat marbling and connective tissue than the flat cut of the brisket. It is usually made into burger meat or shredded for sandwiches and salads.

The flat cut, which can also be called the "first cut," has the fatty portion or the deckle removed, making it leaner, and it lays flat. It is the largest part of the brisket and is long and thin. Since it has a long layer of fat on top, it keeps moist when cooking. The flat cut is the cut mostly found in supermarkets.

The brisket has increased in popularity in recent times due to the increased emphasis on smoking the brisket. Smoking the brisket breaks down the connective tissue and makes it tender and soft.

Make sure to purchase briskets with a fair amount of fat in them to keep them moist while cooking. You might want to give your neighborhood butcher a heads up to save some as it is generally removed by them and used for burger meat.

When cooking brisket points, it is essential to remember that it will be fall-apart tender and soft after being cooked because of the high fat content. The brisket point is also full of delicious beefy flavor. Thus, it is easy to shred or mince it to make tasty hamburger patties or barbecued beef sandwiches.

If you buy a brisket with both the flat and point, here are some ways to separate them.

Place the brisket fat side down. Once you have identified the layer of fat, it will be easy to divide the two parts. Using a butcher's knife, remove the fatty layer called the nose by cutting downwards into it. You can use scoring marks to help you along the way. Lift the layer of fat and separate it. This is your brisket point. Trim off exterior fat from the point if present.

Once you have separated your brisket point, here are some tips on how to cook it.

Make your smoker ready and bring the temperature to 225 to 250 degrees. Add your favorite pieces of wood and replace the top grill grate. Now you can season your brisket generously on both sides with your favorite rub and seasoning. Place the brisket point on the grill grate and close the lid. Once the brisket points' internal temperature reaches 195 degrees, remove the brisket point and let it rest for fifteen minutes. Then slice it against the grain and portion it. Serve the brisket point with your favorite side dishes.