The Brisket Breakdown: Flat vs. Point

In barbecue, brisket refers to a cut of meat from the breast or lower chest of a steer, and it’s composed of two main muscles:

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1. The Point (Deckle)

• Scientific name: pectoralis superficialis

• Characteristics:

• Thicker, fattier, and more marbled

• Rich, beefy flavor

• Contains more intramuscular fat (marbling), which renders down beautifully during a long, slow cook

• Texture: Juicy, tender, often called “fatty” and used for highly marbled slices, burnt ends and chopped beef.

2. The Flat (First Cut)

• Scientific name: pectoralis profundus

• Characteristics:

• Leaner and more uniform in shape

• Ideal for slicing

• Less fat, so it’s more prone to drying out if not cooked properly

• Texture: Slices cleanly and presents well; ideal to enjoy a more beefiness accentuated flavor.

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Additional Notes:

• A whole brisket is also called a packer brisket, which includes both the flat and the point.

• Understanding the muscle structure helps in trimming, cooking, and slicing the brisket for optimal tenderness and presentation.

• When cooking low and slow (e.g., Texas-style), the goal is to render the collagen in these muscles into gelatin without drying out the lean flat.

Very Important Note:

Every animal is different. Every cut is different. The amount of marbling varies based on the grading given by the USDA inspector at the time of grading the ribeye —whether the brisket is Select, Choice, or Prime, depending on the buyer’s budget or source. This is something every pitmaster considers when cooking but is also something every brisket eater should consider when ordering barbecue in order to get the best experience for their own personal preference.

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Enjoy the experience. When you visit your favorite local BBQ joint, support your pitmaster and know they are doing everything they can to serve the best product possible. But remember—there will always be subtle differences. That’s the beauty of craft barbecue.