I don't know what is.Great, now I want burnt ends. Have a still tweak it a little bit for my satisfaction on them.We noticed that you're using an ad-blocker, which could block some critical website features. I like you...find mine at Costco and have only done flats. The whole packer thing is just a bit pricey for my budget. Now I've seen packer briskets, and brisket flats, but I've never seen brisket points sold in the store.

Can't find "points" here.

When your flat gets up to temp 185 or so, cut the point and flat apart.

the point is fattier and takes longer to render it all out making it ideal for making burnt ends. Do they sell them as a different cut such as a "so and so" roast? Unless there's a good fat cap on a flat, it can have a tendency to dry out (that's where Chef Jimmy's Smokey Au Jus comes in handy).

I will be different...and say flats.KatHey gang,  I still here struggling with briskets.

When they get up to about 205 cube the point, add some sauce, maybe even more pepper then it's optional to put back into the smoker again - kinda oversmokes the sauce. more times than most ill just cut thick portions of the point and serve with sliced flat.. wish a whole brisket was nothing but point...the fat content in the point makes it soo amazing....as a matter of fact im having the last of the point today for lunch. Smoked Brisket Flat 101. The flat end of the brisket should be closer to the smoke stack. For the best possible site experience please take a moment to disable your AdBlocker. We’ll combat this by adding … Always use a water pan to help keep moisture in the cooking chamber and avoid burning.

JavaScript is disabled. I've only done a couple packers and the jury is still out on which part I like better, to be honest I would have to answer the question "which part of the brisket do you prefer?" I slice my point and personally it's better eating than the flat, just like a prime rib if you ask me.We can get just points sold here in Oklahoma. Often times though, the butcher will divide the whole brisket into two sections before resale – the point and the flat. Do they sell them as a different cut such as a "so and so" roast?

In the moderately low heat of a smoker grill, the fatty connective tissues in the brisket melt into the muscles. I've only done a couple packers and the jury is still out on which part I like better, to be honest I would have to answer the question "which part of the brisket do you prefer?"

Briskets can be sold whole, known as packer briskets, which are often upwards of 15 pounds in weight.

And, until I get confident in brisket, I'm not going to serve it to any friends. I like you...find mine at Costco and have only done flats.

!I have searched/read many threads and as usual most did not absorb. The extra fat will help insulate it.

I refuse to pay more money for a brisket flat when i can get the whole brisket for the same price. I've smoked a couple points just for slicing and they were fantastic! Then put the point back in the smoker unfoiled - maybe even put it in a pan so it sits in it's own juices. I agree on the point ....in fact I like them so much I don't make burnt ends anymore because it is like prime rib !!

The last 2 I did were great....or folks said they were. i normally slice the flat and pull the point. I gotta quit reading this site. The flat cut is most commonly used for smoking and grilling. For a better experience, please enable JavaScript in your browser before proceeding.I am still "working" on my technique for them. Too expensive a cut of meat to just "play with".

So I totally agree. The whole packer thing is just a bit pricey for my budget.

Can't find "points" here.

The flat is the part that most slice and serve.