Info credited to theonlinegrill.com:

“What is Brisket?

Brisket is a cut of meat that comes from the cow’s chest area. It is made up of a pair of muscles on the chest that also connects to the front legs. These muscles do a lot of work to help keep the cow standing upright, making it a very tough and dense cut with a lot of connective tissue – this is why brisket is a ‘low and slow’ cooked cut; you need the prolonged heat to help breakdown the connective tissues and create the delicious brisket that we know and love.

The two muscles that make up the brisket are called the brisket flat and the brisket point, and although they are both hard-working muscles, they end up cooking in very different ways.

When you buy brisket at the supermarket, you will most often just find the brisket flat for sale. If you’re looking for brisket to cook on the BBQ, you are best off looking for the ‘Packer’s Cut’, which is both the flat and point together and untrimmed to ensure you get the best flavor, the best place to get a Packers Cut of brisket would be at a butchers.

Let’s take a closer look at the differences between both and how to best prepare and cook them.

What is brisket flat?

The Brisket Flat is the main part of the brisket cut and is so-called because it is butchered off as a flat cut of meat that is around 1-2 inches thick. It is also sometimes known as the brisket first cut, brisket nose cut, or, if we’re getting scientific, the deep pectoral. 

This muscle sits more inwards on the cow and lays against the ribs. It is a lean cut, meaning it’s low on fat and doesn’t hold much connective tissue, so if it’s not cooked correctly, it can end up being very tough. 

That being said, there is visible marbling running through the brisket flat, and while the fat percentage is low, when cooked correctly, it can hold a great flavor and stay tender.”

For more information on brisket flats please visit: https://theonlinegrill.com/brisket-flat-vs-point/