Brisket Point Half
Also Known As: Brisket Nose Cut; Brisket Point Cut
The anterior Point portion of the Brisket, thus the name “Point.”
Where This Cut Comes From:
Brisket | Primal Cut
This the animal's breast, so it can be tougher because it is used for movement. An ideal cut for cooking low and slow-on the barbecue or in a slow-cooker.
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Nutrition Information
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Other Cuts You Might Like:
Brisket Flat Half
The leaner half of the whole Brisket also known also as the “first cut,” this full-flavored meat can be sliced or shredded.
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Boneless and fairly tender with full flavor. Roast or grill then slice across the grain.
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