The Point -- sometimes called the Deckle -- is the thicker, fattier end of the Brisket. The Brisket is cut from the hard-working breast muscle, and needs to be cooked "low and slow" to maximize tenderness and flavor.
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Brisket (Point) - This is the point, sometimes called the deckle -- the thicker, pointy, fattier end of the brisket. Brine it, season, and smoke it for deli-style pastrami, or smoke it for Texas-style barbecue.
You can enjoy the deep, woodsy flavor of smoked brisket even without a smoker. Wood chips, a deep roasting pan, and aluminum foil come together to make your oven a makeshift smoker.