Brisket Point

The brisket point (also called the "second cut" or "deckle") is the smaller, fattier muscle that sits on top of the flat at the thick end of a whole packer brisket. It's the pectoralis superficialis.

Characteristics: - About 35-40% of the whole packer weight - Significantly more marbling and intermuscular fat than the flat - More connective tissue and collagen - Irregular shape, thicker overall - More forgiving during cooking — the fat keeps it moist - Richer, beefier flavor

Why Pitmasters Love the Point: If you ask most pitmasters which part of the brisket they'd eat if they could only pick one, they'll say the point. It's more flavorful, more tender, juicier, and practically impossible to dry out. The high fat content acts as a built-in insurance policy during the cook.

Burnt Ends: The point is the source of burnt ends — one of the most sought-after items in BBQ. After the whole packer is done, separate the point, cube it into 1-inch pieces, season with rub and sauce, and smoke for another 1-2 hours until caramelized and sticky. Burnt ends are meat candy.

The Grain Direction: The point's grain runs roughly perpendicular to the flat's grain. When slicing a whole packer, you need to separate the two muscles at the fat seam and rotate the point about 90 degrees before slicing across its grain. Point slices will be thicker and less uniform than flat slices — that's normal and expected.

Buying the Point Separately: Some butcher shops sell separated points. They're less common than separated flats and sometimes labeled "brisket deckle." If you find one, it makes an incredibly forgiving smoke — treat it like a small, fatty brisket and cook to probe tenderness.