Meat
Point
The point (deckle end) of the brisket is the thicker, fattier half of a packer brisket, with more intermuscular fat and a different grain from the flat. Burnt ends are cubed from the point after smoking; chopped brisket sandwiches often favour point meat for juiciness. It is harder to slice into neat thin sheets than the flat. It is prized by barbecue cooks for moisture and bark-to-fat balance. After the packer is cooked, separate point from flat along the seam, sauce and cube the point for burnt ends, or chop for sandwiches. Lean-only “healthy” brisket programs that discard the point lose much of the pleasure.
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Characteristics
Preparations
Traits
Nutrition and pairings
Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 12 g
- Saturated Fat 4.7 g
- Trans Fat 0.2 g
- Monounsaturated Fat 4.97 g
- Polyunsaturated Fat 1.03 g
- Cholesterol 72.9 mg
- Sodium 57.1 mg
- Salt 0.15 g
- Total Carbohydrate 0 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 21.8 g
- Water 60.6 g
- Energy 197 kcal
- Water 60.6 g
- Protein 21.8 g
- Fat 12 g
- Saturated Fat 4.7 g
- Monounsaturated Fat 4.97 g
- Polyunsaturated Fat 1.03 g
- Omega-3 0.1 g
- Trans Fat 0.2 g
- Vitamins 36.5 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.08 mg
- Vitamin B2 — Riboflavin 0.2 mg
- Vitamin B3 — Niacin 5.34 mg
- Vitamin B5 — Pantothenic Acid 0.58 mg
- Vitamin B6 0.38 mg
- Vitamin B7 — Biotin 2.4 µg
- Vitamin B9 — Folate 7.4 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.27 mg
- Vitamin K 1.4 µg
- Minerals 345 mg
- Major Minerals 343 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.15 g
- Cholesterol 72.9 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.08 · vitamin-b2-riboflavin: 0.2 · vitamin-b3-niacin: 5.34 · vitamin-b5-pantothenic-acid: 0.58 · vitamin-b6: 0.38 · vitamin-b7-biotin: 2.4 · vitamin-b9-folate: 7.4 · vitamin-d: 0.2 · vitamin-e: 0.27 · vitamin-k: 1.4 ·
Minerals
Point of Beef: composition reflects this culinary part relative to the whole ingredient.
Grading systems
Grades are placed along a shared scale so systems can be compared side by side.
History
Kansas City and Texas pits treated the point as the moist heart of chopped and burnt-end barbecue.
Competition barbecue made burnt ends from the point a national barbecue cliché done well or badly.