Brisket Point Half
Also Known As: Brisket Nose Cut; Brisket Point Cut
The less lean half of the whole Brisket that’s juicy with full flavor.
Butcher's Note
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
Supply Chain Ordering & Pricing Details
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Recipes That Use This Cut:
Brisket Deviled Eggs |
Classic deviled egg flavors go rogue with leftover smoked beef brisket to kick it up a notch.
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.
Tri-Tip Roast
Boneless and fairly tender with full flavor. Roast or grill then slice across the grain.
