A whole (packer) brisket gives you enough meat for two big celebration feasts. The brisket is generally cut into two pieces which are separated by a layer of fat: the point, (sometimes called the deckle), and the flat. The flat is well-suited to both braising and smoking and can easily be sliced, while the fatty, abundantly marbled point is best used for smoking, and is generally cut in chunks to make burnt ends and sandwich meat.
The thick layer of fat between the point and the flat makes it clear where you need to cut to separate them. The point may be trimmed of exterior fat; it has enough marbling to keep it moist and tender. The flat is not as marbled and can be trimmed of much, but not all, of its exterior fat.
Explore this step-by-step instruction on how to separate your brisket into the point and flat.
2. The entire brisket with the point on top.
3. Begin to separate the point from the flat along the layer of fat that lies between them.
4. Note the sloped angle of the point (the bottom piece).
5. The top side of the flat needs only minor trimming.
6. The underside of the flat has a thicker layer of fat, much-but not all – of which gets trimmed off until it looks like the image below.
7. Now it is ready to cook.
8. The point, which is ideal for making burnt ends, should also be trimmed before applying the spice rub or past.
9. Now that you are ready to cook- we recommend the Braised Harissa Brisket Recipe.