How to Tell the Flat and Point of the Brisket Apart

To distinguish between the point and flat of a brisket start by identifying their location. Place the entire brisket on a table with the fattier side facing down. The flat will be on top of the point and you will notice a visible seam of fat where the two parts meet.

I’ll keep this article short and sweet because this is pretty easy. Once you learn it once, you’ll never forget how to tell the flat vs point apart!

(Photo credit to KitchenGuides.com)

You can use a few different methods:

1. Look at the shape: The flat of the brisket is generally more rectangular in shape and has a consistent thickness throughout. The point, on the other hand, is more triangular in shape and tapers off towards one end.

2. Look at the fat content: The point of the brisket has a higher fat content than the flat. You can often see this by looking for marbling in the meat or by feeling the meat to see if it’s softer and more pliable.

3. Look at the texture: The flat of the brisket has a tighter grain and is firmer than the point. The point has a looser texture and can be more tender due to its higher fat content.

4. Look at the bones: The point of the brisket has a triangular bone, while the flat has a more rectangular bone.

5. Check the meat’s location: The point is located closer to the shoulder of the cow, while the flat is located closer to the ribs.

More reading> hot and fast brisket.

Knowing how to distinguish between the flat and point of the brisket is important for preparing it properly. The flat is leaner and has a tighter texture, while the point is fattier and has a looser texture. By using the methods outlined above, you can easily tell the flat and point of the brisket apart and prepare it in a way that highlights its unique flavor and texture.