While beef cut terminology can change depending on where you shop, brisket terms are pretty universal, so you’ll usually find its two parts—the flat and the point—accurately labeled.

There are two muscles on a full packer brisket called the point (deckle) and the flat. The point and flat are connected by a ...

There are two main cuts of brisket: the flat, or “first cut,” and the point, or “second cut.” The flat is a leaner cut of brisket, with a long and flat shape that makes it easier to slice. The point ...

When it's cooked whole, it's usually served as a roast or barbecued brisket. Otherwise, it's cut into flat and point cuts.

From the website Heygrillhey.com, we found a recipe that, according to its founder and BBQ boss lady Susie Bulloch, this ...

When it's cooked whole, it's usually served as a roast or barbecued brisket. Otherwise, it's cut into flat and point cuts. Many cooks are confused about which of these to buy, though they're ...