Introduction to Point Cut
The point cut is a rich, flavorful cut of beef that comes from the brisket, a well-known and well-loved part of the cow. This cut is often favored for its marbling, which results in a juicy, tender texture when cooked low and slow. Whether you’re smoking it to perfection, slow-braising it, or using it for delicious stews, the point cut brings deep beefy flavor and moisture to any dish. Let’s dive into everything you need to know about the point cut of brisket.
History of Point Cut
The point cut is part of the brisket primal, located in the lower chest of the cow. It is often regarded as the fattier side of the brisket, with more marbling compared to the flat cut. This marbling makes the point cut ideal for slow-cooking techniques that break down the fat and create a rich, tender texture. Traditionally, brisket cuts, including the point cut, were used in many cultures for slow-roasting, braising, and smoking.
The point cut has a long history, especially in barbecue culture, where it’s highly prized for its ability to stay moist and tender during long cooking times. The point cut also shines in Texas-style barbecue, where it’s often smoked until the fat renders out, resulting in a flavorful, juicy bite.
What Type of Meat is the Point Cut?
The point cut comes from the brisket primal, specifically from the portion of the brisket that sits closer to the neck of the cow. It has a higher fat content and is known for its rich, beefy flavor. The point cut is marbled throughout, which contributes to its moisture and tenderness during cooking.
Due to its fat content, the point cut is best cooked using slow-cooking methods such as smoking, braising, or slow-roasting. These techniques allow the fat to break down and infuse the meat with rich flavor, resulting in a melt-in-your-mouth texture. It’s a favorite for dishes like brisket BBQ, stews, and chopped brisket sandwiches.
Popular Recipes Featuring Point Cut
1. Smoked Point Cut Brisket
One of the most popular ways to prepare the point cut is by smoking it for several hours. The fat slowly renders, and the meat becomes incredibly tender with a smoky flavor. Season the brisket with your favorite BBQ rub, and smoke it low and slow for a tender, juicy result.
BBQ favorite: Texas-Style Smoked Point Cut Brisket
2. Braised Point Cut Brisket
For a comforting, hearty dish, braising the point cut in a rich broth with vegetables, herbs, and spices results in a melt-in-your-mouth meal. The fat in the point cut helps keep the meat moist, even after hours of slow cooking.
Perfect for fall or winter dinners: Braised Point Cut Brisket with Carrots and Potatoes
3. Chopped Brisket Sandwich
Chopped point cut brisket is a fantastic choice for sandwiches. After smoking or slow-braising, the brisket is shredded and mixed with BBQ sauce for a juicy, flavorful filling. Serve it on a soft bun with coleslaw for a classic BBQ meal.
BBQ delight: Chopped Brisket Sandwich with Pickles and Coleslaw
How to Choose and Store Point Cut
When selecting a point cut brisket:
- Look for a well-marbled piece of meat, as the fat helps keep the cut moist and flavorful during cooking.
- The meat should have a deep red color with visible fat running through the muscle fibers.
- It should feel firm to the touch, and there should be no off smells.
Storage tips:
- Refrigerate fresh point cut brisket and use it within 3–4 days.
- For longer storage, wrap the brisket in plastic wrap and freeze it for up to 6 months.
- If you’re planning to smoke or braise the brisket, you can marinate it in a dry rub or liquid marinade for a few hours before cooking to enhance the flavor.
Conclusion
The point cut is a rich and flavorful cut of beef that’s perfect for those who love the tenderness and moisture that fat provides. Whether you’re smoking it low and slow, braising it in a hearty broth, or using it for chopped brisket sandwiches, the point cut delivers deep beefy flavor and a juicy texture that’s hard to beat.
Next time you’re looking to prepare a tender, flavorful beef dish, consider the point cut—it’s the perfect choice for slow-cooked, melt-in-your-mouth perfection.