A whole brisket is made up of a flat (also known as the "first cut") and a point (also known as a "deckle"). This cut, the brisket point, is the thicker, more marbled part of the brisket. Because it contains more intramuscular fat, this part is more flavorful (think ribeye vs. sirloin). This higher fat-to-meat ratio means this cut lends itself very well to applications where it will be shredded rather than uniformly sliced. Both are great options for slow and low cooking, whether braising or smoking!
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