The Main Difference Thinly sliced brisket is tender and delicious and you can eat it with a fork. Chopped brisket takes advantage of the less dense texture of the brisket and makes for delicious sandwiches. Rather than chop the point, you can also shred this part and make awesome shredded brisket.
FAQ
What is the best cut of brisket to make?
Although the two brisket cuts can often be used interchangeably, the flat cut is most often used in braises that are sliced, like those popular on Jewish holidays and for corned beef. The fattier point cut, meanwhile, is preferred for pulled beef, beef sandwiches and smoked barbecued brisket.
What is the preferred method for cooking brisket?
Beef brisket is a tougher cut of meat, so you’re going to want to use the low-and-slow method here. We cook it in a 425° oven for over an hour to develop that golden-brown crust, then reduce the heat to 300°, add broth and seasoning, cover with foil, and cook until tender—around 2 hours and 30 minutes more.
Which cut of brisket is best for sandwiches?
If you’re someone who prefers slices of brisket, then the flat is the way to go. Due to the shape and the lean texture, the flat makes it very easy to cut uniform slices. On top of that, the meat isn’t too fatty and tastes delicious. Now, if you like shredded meat for sandwiches or BBQ, the point is for you.
Is chopped brisket burnt ends?
Burnt Ends vs Brisket Technically, burnt ends and brisket are the same things. Burnt ends are the trimmings from a smoked brisket. During the smoking process, the point cut of the brisket develops a rich, smoky bark and crunchy texture.