Brisket anatomy- point vs flat

The_Kapn · Aug 6, 2006

I don't know if anyone is interested or not, but:
I was slicing brisket for Jerky today and decided one slice would be a great visual aid.
I think (hope) most of us agree the point tastes better, but takes longer to fully cook up, than the flat.
Here is why.
The flat is really lean compared to the well marbled point.
World of difference.
Sometimes it help to see "inside" the meat :lol:

FWIW

TIM

Q_Egg · Aug 6, 2006

..... whew! ... spoiled my appetite for the chopped point I have in the freezer. From now on I'll think about the 'flat' (Dr. Evil) and the 'point' (Fat Bastard).

..... back to the margaritas!

qman · Aug 6, 2006

Q_Egg said:
..... whew! ... spoiled my appetite for the chopped point I have in the freezer. From now on I'll think about the 'flat' (Dr. Evil) and the 'point' (Fat Bastard).

..... back to the margaritas!

Q, you missed the "point". Fat is GOOD if you cook it right:mrgreen:

Arlin_MacRae · Aug 7, 2006

Sometimes pictures ARE worth a thousand words, Tim. Great visual aid.

bbqjoe · Aug 7, 2006

It's really a matter of personal choice.
Personally I think the point rocks. It's like the "candy" of beef.

I have some customers who ask for their meat lean, while some want it "Fatty"

If no preference is made, they get a little of both worlds.

Jorge · Aug 7, 2006

Great pic. A lot of flavor in those little pockets.

kcquer · Aug 7, 2006

Great pic Tim.
It also shows how much "fudge room" you have if you want to separate the flat and point yourself, before cooking. Keep cutting into that layer of fat and you can't hurt anything.

offa1a · Aug 7, 2006

Quote from the immortal Caddyshack

(Spalding) - " Are you going to eat your fat?"

Brisket anatomy- point vs flat

The_Kapn

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somebody shut me the fark up.

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somebody shut me the fark up.

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