Now we enter the carnivore’s paradise. The point is marbled with fat running through it like a river. This is the cut that transforms from a hunk of meat into “burnt ends”—those caramelized, bite-sized cubes of heaven.
The point is forgiving and glorious. You can overcook it by an hour, and it’ll still be juicy. It’s the cut for lazy Sunday smokers and backyard rebels who don’t own a binder clip.
The Parts of a Brisket: A Comprehensive Guide For 2026 - Smokey Grill BBQ
Fun fact: The point has a natural seam of fat that makes it shred like pork shoulder. Many pitmasters call it the “deckle” and hoard it for themselves. If you see a point left on the counter, grab it like a winning lottery ticket.
For cultural context, the point is the unsung hero of Korean BBQ and Jewish delis. In beef bulgogi, that fat marbling does the heavy lifting. And pastrami? Traditionally made from the point—because why wouldn’t you want an extra layer of flavor?
