Brisket Parts<\/strong><\/h2>\n\n\n\nAs brisket is such a big cut of meat, it’s usually split up into two separate parts: the point and the flat. <\/p>\n\n\n\n
The pointcut is the smaller of the muscles and is a fatty, marbled cut. As it’s nearer to the collarbone, the point is usually triangular. This part of the muscles isn’t as lean, which means that it’s a slightly more tender cut of meat. <\/p>\n\n\n\n
The other brisket cut is known as the flat cut. It is closer to the rib cage and is often referred to as the center cut or the thin cut. It’s leaner than the pointcut, making it a more attractive, albeit more expensive, brisket cut. <\/p>\n\n\n\n
The point is often referred to as the deckle, but it’s important to mention that the deckle is different from the point. The deckle refers to the muscle and fat that connects the flat to the rib cage. If you purchase brisket from a grocery store, the deckle will have already been removed. <\/p>\n\n\n\n
There’s also a fat layer that separates the flat from the point, otherwise known as the “fat cap”. When you buy whole brisket pieces, the fat cap will make the brisket more tender. <\/p>\n\n\n\n
If you’re looking to purchase a whole brisket – where both brisket cuts are included – it’s often called packer brisket, packer cut brisket, or whole packer brisket. These cuts can weigh anywhere between 12 t0 20 lbs. <\/p>\n\n\n\n