Beef brisket in Hampton Roads VA

Discussion in 'Meat Selection and Processing' started by bradley101, Jan 10, 2016.

  1. bradley101

    bradley101 Newbie

    I just got a new smoker and was wanting to smoke some beef brisket. From everything I have read the point is the better cut over their flat. Is this true and does anyone know where to buy the point. Everywhere I have gone only has the flat.
  2. forluvofsmoke

    forluvofsmoke Smoking Guru OTBS Member

    You may need to hit up your local butcher for the point in some areas. Typically, the packer (whole) or center-cut (trimmed flat) are the only way to get brisket at grocery stores.

    The point is a tubular muscle construction with quite a bit of intramuscular fat and collagen (difficult to dry-out) while the flat muscle is a fibrous construction that is very lean (easily dried-out with high finished temps if proper methods are not utilized). The point is very forgiving of the high finished temps necessary for tender brisket and is a good candidate for various prep/cooking methods...the flat, not so much.

    Burnt Ends made from the point are a great treat, if you care to put a little extra time and effort. When smoking a packer, BEs are are a must around here...yeah, when you hit on a method you like, you'll want to make them every chance you get.

    BTW, welcome to the SMF Family!!! Please, drop by the ROLL CALL forum and drop us a line so we can properly welcome you.


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