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 Point?

The Brisket Point is the portion of the whole brisket cut that sits above the leg of the cow. It can also be known as the Deckle, fat end, second cut, triangular cut, or its scientific name, the superficial pectoral.

Calling it the Point or Triangular does a good job of describing how this cut looks. It’s smaller and thicker than the brisket flat but has a higher fat content with a lot more marbling and connective tissue. As a result, it provides less meat than the flat cut, but the meat it does produce has a more juicy texture and stronger flavor.”

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