The brisket flat and point are two parts of the same cut, but significant differences impact how you should cook them.
Many people wonder if one part of the brisket cooks faster than the other, impacting your cooking method.
Let’s look at each component of this tasty piece of meat and consider which part might take less time to cook.
What Is Brisket?
Brisket is a tough, fatty cut of meat that comes from the chest of a cow.
It’s often used for barbecue, as the long cooking time allows the fat to render out, making the meat more tender and flavorful.
There are two types of brisket: flat and point. The flat is the leaner of the two, while the point is fattier.
Brisket Flat vs. Point: Differences Between the Meats
The brisket flat is the leaner of the two, as it comes from the lower part of the cow’s breast.
The point is fattier and comes from the upper part. The flat has less marbling, so it will cook faster and be more tender.
The point has more marbling, which means it will cook slower and be more flavorful.
Many swear by cooking with a whole packer brisket, made up of both flat and point.
If you don’t want to commit to that much meat, try cooking half a packer at a time and freezing the other half for later use.
If you prefer to get all the benefits of either cut, there are several ways.
You can buy a whole packer and separate it into different parts before cooking them (flat and point).
Or, if you’re feeling like playing around in the kitchen, try searing one side and then flipping it over before finishing off in the oven or on your grill.
You could also mix both cuts in a slow cooker recipe, using the fat-rich point pieces near the surface, so they break down into gelatinous goodness for hours on end while giving some love to all that tasty fat under there.
For example, this Slow Cooker BBQ Brisket starts with four pounds of trimmed beef brisket.
This recipe uses three pounds, and the other one becomes another meal or leftovers.
The finished product is fantastic, not just because it was delicious but because they had so many delicious leftovers.
How to Cook Brisket
Follow this simple step-by-step guide on how to cook a brisket
- Place the brisket in an oven bag or wrap it tightly with aluminum foil
- Place the wrapped brisket in a pan
- Roast at 275 degrees Fahrenheit for about 5 hours
- Remove from oven and let rest for 20 minutes before carving
- Slice against the grain across the roast as thinly as possible.
The slices should be so thin that they almost melt in your mouth. And voila, You have just made some of the best briskets ever.
Brisket Point vs. Flat: Which Cooks Faster?
The great debate about which part of the brisket cooks faster has been around since the beginning of time, or at least since people started cooking briskets.
The answer, like most things in life, is it depends. It depends on how you cook it, what kind of smoker you’re using, the weather, and a million other factors.
That said, in general, the point cooks faster than the flat. This is because the point has less fat and connective tissue than the flat.
This means the heat can penetrate the meat faster, cooking it more quickly.
However, this doesn’t mean you can’t cook a delicious brisket flat.
With a bit of practice and patience, you can cook either part of the brisket to perfection.
Which Is Better Flat or Point Brisket?
Flat brisket is the way to go if you’re looking for speed. It cooks about 30% faster than point brisket.
That said, many pitmasters believe that point brisket has more flavor.
So, if you’re willing to sacrifice some time for taste, go with the point.
While both the flat and point of brisket can be delicious, they cook at different rates.
The flat will cook faster because it is thinner, while the point will take longer because it is a denser meat cut.
However, both need to be simmered, and low and slow is the best way to achieve success with either cut.
So, when it comes to brisket point vs. flat, there is no clear winner in the race to see which one cooks faster.