There are two parts to the brisket: the point, also called the second cut, and the flat. The point end is recognizable for its two layers of meat with a healthy layer of fat in between. The higher fat content makes the point end ideal for the traditional BBQ "low and slow" method of smoking. Its higher fat content compared to the flat-end brisket makes it well-suited for longer cooking times. Briskets are sold cleaned and trimmed.
Sold in 2lb and 5lb options, vacuum-packed.
