Brisket, a cut of beef taken from the lower chest of the cow, is renowned for its rich flavor and, when cooked properly, its incredibly tender texture. It’s a staple in barbecue, particularly in Texas-style smoked brisket. However, the brisket isn’t just one uniform piece of meat. It’s actually composed of two distinct muscles, and it’s from one of these sections that a lesser-known, yet intensely flavorful “steak” emerges. The secret lies within the point cut, also known as the deckle.
Understanding the Anatomy of Brisket
To truly understand which “steak” comes from brisket, we need to first delve into the anatomy of this cut. Brisket consists of two primary muscles: the flat cut and the point cut. Each has unique characteristics that contribute to the overall brisket experience.
The Flat Cut: Lean and Uniform
The flat cut, also called the first cut, is the larger and leaner of the two muscles. It’s characterized by its rectangular shape and relatively uniform thickness. This cut is often favored for slicing because it produces neat, even pieces, making it ideal for sandwiches and traditional brisket platters. The flat cut tends to be drier than the point cut, due to its lower fat content, so careful cooking techniques are essential to prevent it from becoming tough.
The Point Cut: Fatty and Flavorful
The point cut, also referred to as the deckle, second cut, or brisket cap, sits on top of the flat cut, separated by a layer of fat. It is significantly more marbled and has a higher fat content than the flat cut. This fat renders during cooking, basting the meat and resulting in a more tender and flavorful product. The point cut is irregularly shaped and thicker than the flat cut. Its richness makes it a prime candidate for burnt ends, a barbecue delicacy.
The Point Cut’s Secret: Burnt Ends and Beyond
While not technically a steak in the traditional sense like a ribeye or New York strip, the point cut of the brisket is where the magic happens. It’s the source of those intensely flavorful, melt-in-your-mouth morsels known as burnt ends.
Burnt Ends: The Quintessential Brisket Steak
Burnt ends are created by separating the point cut from the flat cut after the brisket has been smoked for several hours. The point cut is then cubed, seasoned, and returned to the smoker to caramelize and develop a bark-like crust. The high fat content renders during this second cooking process, creating incredibly tender and flavorful pieces. These cubes are essentially brisket “steak,” showcasing the point cut’s inherent richness and depth of flavor. Think of them as bite-sized steaks, packed with smoky goodness.
More Than Just Burnt Ends
While burnt ends are the most famous application of the point cut, it can also be cooked and enjoyed in other ways, much like a steak. Because of its rich marbling, the point cut can be sliced and served on its own, although it requires careful attention to slicing against the grain to ensure tenderness. Chefs and home cooks are increasingly exploring creative ways to utilize the point cut beyond traditional barbecue.
How to Cook the Point Cut Like a Steak
Preparing the point cut as a “steak” requires understanding its unique properties and adapting cooking techniques accordingly. Here are some approaches to consider:
Smoking the Point Cut
Smoking remains a popular method for cooking the point cut. The low and slow cooking process allows the fat to render and the meat to absorb the smoky flavors. The key is to maintain a consistent temperature and monitor the internal temperature of the meat. Wrapping the point cut in butcher paper or foil during the latter stages of cooking can help retain moisture and prevent it from drying out.
Braising the Point Cut
Braising is another excellent option for tenderizing the point cut. This involves searing the meat and then simmering it in a liquid, such as beef broth, wine, or beer, until it becomes fork-tender. Braising helps break down the connective tissue and infuse the meat with flavor. This method is particularly well-suited for cooler weather.
Sous Vide the Point Cut
Sous vide, a cooking technique that involves immersing food in a precisely controlled water bath, is gaining popularity for cooking brisket. This method allows for incredibly precise temperature control, resulting in evenly cooked and exceptionally tender meat. After the sous vide process, the point cut can be seared in a hot pan to develop a flavorful crust.
Grilling the Point Cut?
While not the most traditional method, grilling the point cut is possible, but it requires careful attention to prevent flare-ups from the high fat content. It’s best to use indirect heat and monitor the meat closely. Marinating the point cut before grilling can also help add flavor and moisture.
Why the Point Cut Matters
The point cut is more than just the source of burnt ends; it’s a testament to the versatility and complexity of brisket. Its rich flavor and tender texture elevate the entire brisket experience. Understanding the point cut and how to cook it opens up a world of culinary possibilities beyond traditional barbecue. It provides an opportunity to explore different flavors and techniques, ultimately expanding your appreciation for this remarkable cut of beef.
Comparing the Point Cut and Flat Cut: A Quick Look
Here’s a table summarizing the key differences between the point cut and flat cut of brisket:
| Characteristic | Flat Cut | Point Cut |
|---|---|---|
| Fat Content | Lower | Higher |
| Shape | Rectangular, Uniform | Irregular, Thicker |
| Texture | Leaner, Can be Drier | Richer, More Tender |
| Common Use | Slicing, Sandwiches | Burnt Ends, Braising |
| Price | Often Less Expensive | Often More Expensive (per pound) |
Beyond the Basics: Experimenting with Brisket Point Cut
Once you’ve mastered the fundamentals of cooking the brisket point cut, don’t be afraid to experiment and explore new flavors and techniques. Consider these ideas:
- Brisket Point Cut Chili: Dice the cooked point cut and add it to your favorite chili recipe for a smoky and meaty flavor boost.
- Brisket Point Cut Tacos: Shred the cooked point cut and use it as a filling for tacos. Top with your favorite salsa, onions, and cilantro.
- Brisket Point Cut Hash: Dice the cooked point cut and combine it with potatoes, onions, and peppers for a hearty and flavorful hash.
- Brisket Point Cut Shepherd’s Pie: Replace the traditional ground beef or lamb with diced point cut in your shepherd’s pie for a smoky twist.
Sourcing the Best Brisket for the Point Cut
The quality of the brisket you start with will significantly impact the final result. Look for briskets with good marbling and a thick fat cap. Prime-grade briskets generally have the best marbling, but Choice-grade briskets can also be excellent, especially if you select one with good fat distribution. Consider the source of your brisket as well. Some butchers and suppliers specialize in high-quality, ethically raised beef. Locally sourced brisket can often be fresher and more flavorful. Ask your butcher for recommendations and don’t be afraid to ask questions about the brisket’s origin and quality.
In Conclusion: Embracing the Brisket Point Cut “Steak”
While not a steak in the traditional sense, the point cut of the brisket offers a unique and rewarding culinary experience. Its rich flavor, tender texture, and versatility make it a standout cut of beef. Whether you’re smoking it for burnt ends, braising it for a comforting stew, or experimenting with new recipes, the point cut is sure to impress. So, embrace the brisket point cut “steak” and discover the delicious secret it holds.
What part of the brisket is the point cut, and how does it differ from the flat cut?
The point cut, also known as the deckle or brisket point, is the fattier, thicker portion of the brisket located on top of the flat cut. Think of it as the cap that sits above the brisket flat. It’s characterized by its irregular shape and significantly higher fat content, including intramuscular fat (marbling) and a thick layer of fat on its surface.
In contrast, the flat cut, also called the brisket flat, is the leaner, wider, and thinner part of the brisket. It’s more uniform in thickness and has less marbling throughout. This difference in fat content and muscle structure contributes significantly to the point cut’s richer flavor and more tender texture when cooked properly.
What kind of steak is cut from the point cut of brisket?
While technically not a “steak” in the traditional sense of a quick-cooking cut, the point cut of brisket is often used to make burnt ends. Burnt ends are small, caramelized pieces of brisket that are rendered down during the smoking process. These are essentially flavorful, bite-sized morsels cut from the point, and are highly prized for their intense smoky flavor and tender, almost melt-in-your-mouth texture.
Alternatively, some butchers may cut the point cut into smaller, thicker pieces which, while not marketed as “steak,” could be grilled or pan-fried after a low-and-slow smoking session. These pieces would benefit from the point’s higher fat content, resulting in a richer and more flavorful piece of cooked meat compared to grilling or pan-frying the flat cut alone.
Why is the point cut ideal for burnt ends?
The point cut’s high fat content is precisely what makes it perfect for burnt ends. During the long, slow cooking and smoking process, this fat renders, basting the meat from the inside out and keeping it incredibly moist and tender. This internal basting also helps create a rich, beefy flavor that penetrates every fiber.
Furthermore, the abundant surface fat on the point caramelizes beautifully during the final stages of cooking, especially when tossed with a sweet and tangy barbecue sauce. This caramelization creates a crispy, slightly sweet bark that contrasts perfectly with the tender, smoky interior, resulting in the signature texture and flavor profile of burnt ends.
How do you cook burnt ends using the brisket point cut?
The traditional method involves smoking the entire brisket (both point and flat) until it reaches an internal temperature of around 190-200°F. Then, the point cut is separated from the flat. The point is then cubed, tossed in barbecue sauce or a similar glaze, and returned to the smoker for another couple of hours, often wrapped in foil for a portion of that time, to further tenderize and caramelize.
Another method involves smoking the entire point cut separately, or purchasing a point cut independently from a butcher shop. Similar to the first method, after smoking, the point is cubed, sauced, and returned to the smoker to develop the signature burnt end texture and flavor. The key is to maintain a low and slow cooking temperature, allowing the fat to render and the meat to become incredibly tender.
What flavors pair well with brisket point cut and burnt ends?
Brisket point and burnt ends have a rich, smoky, and beefy flavor profile that pairs well with a variety of complementary flavors. Sweet and tangy barbecue sauces are a classic choice, as the sweetness balances the richness of the meat and the tanginess cuts through the fat. Consider flavors like molasses, brown sugar, apple cider vinegar, or Worcestershire sauce.
Spices like paprika, chili powder, garlic powder, onion powder, and cumin are also excellent choices for rubs and sauces. A touch of heat from cayenne pepper or chipotle powder can add a pleasant kick. Don’t forget about the importance of salt and pepper to enhance the natural beefy flavor of the brisket.
Can I substitute the brisket flat cut for the point cut when making burnt ends?
While technically possible, substituting the brisket flat for the point cut is not recommended for making burnt ends. The flat cut lacks the high fat content necessary to achieve the desired tenderness and moisture. The resulting burnt ends will likely be drier and tougher.
If you must use the flat cut, consider injecting it with a beef broth or adding more moisture during the cooking process to help compensate for the lack of fat. However, even with these modifications, the texture and flavor will still be significantly different from authentic burnt ends made with the brisket point cut.
Where can I purchase a brisket point cut separately from the flat cut?
Finding a brisket point cut separately can be a bit challenging, as it’s often sold as part of the whole brisket. However, many local butcher shops will often sell them individually if you ask. Look for specialty butcher shops or those that cater to BBQ enthusiasts, as they are more likely to carry this cut.
Alternatively, you can sometimes find brisket point cuts online from reputable meat suppliers or specialty food retailers. Be sure to check the quality and sourcing of the meat before making a purchase. Calling local butchers is often the easiest route to locate just the point cut, as they can cut it to order for you.