The point is also called the deckle. This part of the brisket has the most fat on it. It has a marbled look, meaning there are more fat lines running through it. The flat cut is the part of the brisket that has less fat. As you may have guessed, it is also generally flatter than the point.
When buying brisket, aim for 3 to 4 ounces (85 to 113 g) of meat per person. Look for the point cut for a fattier, more flavorful cut that’s best for shredding. Look for the flat cut for a leaner meat that’s better for slicing. A whole brisket includes both cuts. [2] X Research source
To trim it completely off, work in sections across the meat. Slip your knife under the fat, and slide it back and forth until the section comes off. [4] X Research source To trim off part of the fat, just cut the top part of the fat off in the thicker sections. You may want to leave some fat on if you’re smoking your brisket.
Press the point of your knife under the edge of the fat. Push the knife under it, and then slice it off by see-sawing back and forth and sliding the knife outward. [6] X Research source
Start on the outer edge of the fat vein and shave off the fat in small chunks. Take off most of the fat, down to where you can see the meat below. You’ll be able to lift up a chunk of the meat to put seasoning in the middle. [8] X Research source
Alternatively, you can cut against the grain along the flat cut until you reach the point cut. Then, separate the 2 pieces from each other by lifting and slicing between them. A third option is to start cutting against the grain along the flat cut up to the point. Then, turn the meat 90 degrees, so that you’re slicing at a 45-degree angle against the grain along both cuts of meat.
Going back to the rubber band analogy, think about chewing on a large rubber band. It would be tough and chewy, right? However, if you turn and cut the rubber bands so you get small pieces, it will break apart more easily in your mouth.
Aim for a knife that is 8 to 10 inches (20 to 25 cm) long, which will allow you to slice more of the brisket at once.
You can also trim off extra fat as you go if you’d like.
