Point Cut Brisket

Brisket is a primal cut in the forequarter of the carcass. Cut from the chest of the animal, the brisket contains frequently used muscles and has a distinctly beefy flavor. Briskets include a hard layer of fat that separates the bone from the pectoralis profundus muscle called the deckel and are generally sold with it removed. Briskets contains two major muscles, the deep pectoral (flat cut) and the superficial pectoral (point cut). The point cut is less popular than the flat cut, but it contains more fat, which can make this cut a little more forgiving when smoked.