Brisket Point: How to Cook and Enjoy This Flavorful Cut

The brisket point is a flavorful, round, and fatty cut from the brisket, typically used for corned beef and best cooked low and slow. It comes from the breast of the cow, which is a tough but well-marbled muscle, ensuring tender and juicy results when cooked properly. Here’s a comprehensive guide on what makes the brisket point special, its cooking methods, and some unique insights.

Brisket Point

Characteristics and Uses:

• The brisket point is known for its rich intramuscular fat, which adds significant flavor and moisture during cooking.
• Traditionally used for corned beef, especially around St. Patrick’s Day when it’s sold prepackaged in supermarkets.
• Other names include Deckle or Second Cut of Brisket.

Cooking Methods:

• Smoking: This is a preferred method as it allows the fat to render slowly, infusing the meat with a smoky flavor.
• Braising: Cooking in a closed vessel with some liquid helps tenderize the meat.
• Boiling: Commonly used in traditional corned beef preparations.

Cooking Tips

To achieve the best results with a brisket point:

1. Season Generously: Due to its tough nature, a robust seasoning mix helps enhance the flavor.
2. Cook Low and Slow: Whether smoking, braising, or boiling, low temperatures over extended periods ensure tenderness.
3. Internal Temperature: Aim for an internal meat temperature of 204°F for perfectly done brisket point that falls apart easily.

Frequently Asked Questions

Is Brisket Point a Good Cut? Yes, especially for those who enjoy fall-apart tender meat. It’s ideal for low and slow cooking methods.

How Much Does It Cost? Typically around $10 per pound, slightly less for the prepackaged variety.

How to Know When It’s Done? The meat is done when it’s extremely tender and can be pulled apart easily with a fork.

Can You Buy Just the Point? While not commonly sold alone, especially outside of St. Patrick’s Day, you can request it from a butcher.

Brisket Point vs. Brisket Flat:

• Point: More fat, moister, fall-apart texture.
• Flat: Leaner, more bite, but can dry out if not cooked properly.

Nutritional Facts

A 6-ounce braised portion contains approximately 594 calories, 41.4 grams of protein, and 46.2 grams of fat, making it a rich and indulgent cut.

Interesting Facts

• Once considered undesirable, brisket is now a prized cut for both barbecue and corned beef.
• Corned beef’s origins trace back to Ireland, where it was preserved using large grains of salt known as corns.
• Brisket point is often sold prepackaged for corned beef, allowing for easy home preparation.

Recipes and Products

For those looking to cook brisket point, products like the Traeger Timberline XL Pellet Grill, Traeger Pink BBQ Butcher Paper Roll, and MEATER 2 Plus Wireless Meat Thermometer are highly recommended to achieve the best results. Popular recipes include BBQ Burnt Ends, Traeger Brisket, and Smoked Brisket.

Final Thoughts

The brisket point, with its rich fat content and flavorful profile, is a versatile and rewarding cut for various slow-cooking methods. Whether you’re making traditional corned beef or smoking it to perfection, understanding how to handle and cook this cut can elevate your culinary skills and delight your taste buds.