“Brisket point” is a part of the brisket, which is a cut of meat from the breast of the beef. Brisket generally consists of two main parts: the “flat” and the “point”.
1. Flat (flat cut): This cut is thinner and has less fat. It is the cut most commonly used for traditional brisket BBQ because it is easier to slice.
2. Point (point cut): This cut is thicker and contains more intramuscular fat, also known as “marbling.” Due to the higher fat content, the point is juicier and more flavorful. It is commonly used to make “burnt ends,” a delicacy that is very popular in American BBQ.
Therefore, the Brisket point is the juiciest and fattiest part of the brisket, ideal for those who want rich flavor and soft texture in their meat.
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