Brisket Point: The Fatty Half Behind Burnt Ends

If the flat is the sensible half of the brisket, the point is the indulgent one. It is fattier, more marbled, and more forgiving, and it is the source of burnt ends, the caramelized, jewel-like cubes that many pitmasters consider the best bite in all of barbecue. The point does not slice as neatly as the flat, but it more than makes up for it in richness and flavor. For pure eating pleasure, the point is the brisket to know.

Where it comes from

The point is the thicker, fattier of the two muscles in a whole brisket, sitting on top of and overlapping the leaner flat. It is heavily marbled with a thick vein of fat running through it, and its grain runs in a different direction from the flat’s, which is why the two are best separated before slicing. It is sold as part of a whole packer brisket or, less often, on its own.

What it tastes like

Rich, fatty, and intensely beefy, more so than the leaner flat. All that marbling renders during a long cook, keeping the meat moist and giving it a melting, luxurious texture. Smoked, the point develops a deep bark and takes smoke beautifully, and its fat is what makes burnt ends so addictive. It is the most forgiving part of the brisket precisely because it is so fatty.

How to cook a brisket point

Low and slow, the same as the flat but with more room for error thanks to the fat. Smoke the point at around 250F until it reaches 200F to 205F internal and probes tender. For burnt ends, separate the cooked point, cube it, toss the cubes in sauce, and return them to the smoker until they caramelize and the fat renders further into sticky, tender morsels. The point also braises well and is nearly impossible to dry out. We smoke and braise using metal and enameled cast iron, never plastic, and rest the point before cubing or slicing. Our smoking and braising guides cover the method.

Because the grain differs from the flat, separate the two after cooking and slice or cube the point along its own grain. Its extra fat makes it the forgiving choice for a first brisket.

Classic dishes to make

Burnt ends are the point’s claim to fame, cubed, sauced, and caramelized into candy-like bites. Sliced smoked point is richer and more marbled than the flat on a barbecue plate. Chopped, the point makes superb chopped beef sandwiches. Braised, it turns into a luxurious pot roast or a filling for tacos and pies. Wherever richness is the goal, the point delivers.

Common mistakes

Undercooking is the main error, since even the fatty point needs to reach the tender zone around 200F to melt its collagen, so do not pull it early. Slicing it with the flat, ignoring its different grain, leaves it chewy, so separate the two first. And not rendering the fat enough leaves it flabby, so give it the full low, slow cook and, for burnt ends, the extra caramelizing step.

How to buy it

The point usually comes as part of a whole packer brisket, so look for a packer with a thick, well-marbled point and a good fat cap. If you can buy a point on its own, choose one that is thick and heavily marbled. Grass-fed brisket is leaner throughout, including the point. Ask your butcher or use our Find a Farmer directory.

Good substitutes

The flat is the leaner half if you need neat slices, though it is less forgiving. A whole packer gives you both. Chuck roast or short ribs braise to a similar richness, and chuck makes decent burnt ends in a pinch. For pure fatty, slow-smoked indulgence, though, the point is the benchmark.

Storage and make-ahead

Smoked or braised point keeps four to five days sealed in the fridge and freezes for a couple of months in its juices, and like all brisket it often tastes better the next day. Reheat it gently so it does not dry, though the fat makes it forgiving. Burnt ends reheat well in a little sauce, and leftover point makes excellent chopped beef.

Nutrition

The brisket point is high in protein and notably fatty, the richest part of the brisket, with iron, zinc, and B vitamins. Much of the fat renders during the long cook, but plenty remains, which is what makes it so satisfying. It is an indulgent cut best enjoyed in modest portions with sharp, fresh sides to balance the richness.

Frequently asked questions

What are burnt ends?

Burnt ends are cubes cut from the cooked brisket point, tossed in sauce and returned to the smoker until caramelized and tender. They are a barbecue delicacy.

Is the point better than the flat?

It depends. The point is fattier, richer, and more forgiving. The flat is leaner and slices neatly. Many cooks prize the point for flavor.

Why is the point hard to slice?

Its grain runs differently from the flat’s and it is fattier, so it shreds rather than slices cleanly. Separate it from the flat and cube or slice along its own grain.

What temperature is the point done?

Around 200F to 205F internal, when it probes tender and the collagen has melted, the same tender zone as the rest of the brisket.

What to serve with it

Burnt ends and sliced point want classic barbecue sides: slaw, pickles, beans, and white bread, with plenty of sharp, acidic contrast to cut the fat. Chopped point makes rich sandwiches that need crunchy pickles and slaw. A cold beer or a bold red suits the smoke and richness.

How to make burnt ends

Burnt ends are worth the effort, and the point is the only cut to make them from. Smoke the point until it is fully tender, then separate it from the flat, cube it into roughly one-inch pieces, and toss those cubes with barbecue sauce and a little of the rendered fat. Return them to the smoker in a pan for another hour or so, until the sauce sets into a sticky glaze and the edges caramelize. The result is rich, tender, candy-like bites that disappear fast. It is the best possible use of the point, and a reason on its own to buy a whole packer brisket rather than just the flat.

Learn more

Back to the beef brisket guide and the Beef Meat Wiki. For the leaner half, see the brisket flat, or find good beef through Find a Farmer.