Brisket is a favorite for most Traeger owners, whether you’re smokin’ a whole packer, making burnt ends, or using it for corned beef and cabbage. But did you know that brisket is made up of two distinct cuts? And in the brisket world, there are two camps made up of those who like the flat and those who prefer the point. That's because a whole brisket contains two distinct cuts joined together. Unlock the secrets of brisket flat vs. point and take your smoking game to the next level.

Before we get into the differences between the point and the flat, let’s talk about what brisket is.

Brisket is a massive cut of beef that comes from the lower chest of the cow, known for its rich marbling and bold flavor. Because this cut comes from a part of the animal that works hard, it starts out tough, but with a low and slow smoke session on a Traeger, it transforms into melt-in-your-mouth perfection. To smoke the best brisket, season it up, set your Traeger, and let the wood-fired flavor do its magic.

What's the Difference Between Brisket Flat Cut vs. Point?

Beef brisket is made up of two main muscles—the flat and the point, also known as the “first cut” and “second cut” or “deckle.” Brisket can be sold whole (packer) or it’s two parts can be sold separately, and there are a few key differences to note (we’ll get into that more soon). But here’s the quick and dirty: the flat is leaner with a rectangular shape, while the point is the fatty, juicy side with a more irregular look. Whether you’re after clean slices or flavorful burnt ends, each cut brings something unique to the table.

If you do happen to buy them still attached – make sure to learn how to cut brisket like a pro as each piece is handled differently.

While both brisket cuts are delicious, those in the brisket flat camp favor it because it’s easier to slice and used in more traditional dishes. This cut is known for being leaner with less marbling, flavorful and tender, and its faster smoke time. If you’ve smoked a midnight brisket or corned beef, you’re familiar with this easy cut.

Though it will most likely be sold separately from the point, it’s important to trim it up before throwing it on the grill. Follow these steps:

1. Remove the silver skin: Start by laying the brisket flat side up. Use a sharp trimming knife to remove the silver skin, the thin, shiny membrane on top of the meat. This part doesn't render down during cooking, so getting rid of it helps the smoke penetrate better.

2. Trim excess fat from the top: Trim any excess fat from the top of the flat, leaving about ¼ inch of fat cap. You don’t want to remove it all—this layer adds moisture and flavor, but too much can block smoke from hitting the meat.

3. Square off the edges: Clean up the edges of the brisket by trimming any thin or ragged parts. This helps the brisket cook evenly and gives it a more uniform shape.

4. Remove any hard fat: Check for any hard, thick chunks of fat that won’t render down during cooking. Carefully trim those away, focusing on leaving the softer fat intact.

5. Shape it up: You want a uniform, aerodynamic shape for even cooking. Round off any sharp corners or odd bits to help the brisket cook evenly on your pellet grill. Now it’s ready to season and hit the smoke.

The brisket point is the other cut of brisket that you can smoke on the Traeger. This part of the brisket is thicker and fattier with significant marbling. This rich and flavorful brisket cut is ideal for smoking, and braising. Just keep in mind that because of its thickness and fat content, it will take longer to cook compared to the flat.

To achieve a perfect point (or flat since many of these tricks can be used for that cut too) there are a few things to keep in mind:

• Trim excess fat (fat cap) and aim for even thickness to ensure consistent cooking.

• Let the brisket point rest for at least 30 minutes after cooking to allow juices to redistribute (if you wrap it in foil or butcher paper it’ll help retain moisture even more).

• Slice against the grain for maximum tenderness.

• Brine or marinate to enhance flavor and moisture before cooking.

• Try different wood pellets for brisket to experiment with different flavor profiles.

How To Smoke Brisket

Though smoking a brisket can seem intimidating, it’s a skill every pitmaster and novice smoker should have and is actually pretty straightforward. If you’re smoking a whole brisket, make sure to read our guide, but for the sake of smoking a brisket flat vs. point, learn from these instructions. However of course, always refer to your brisket recipe for the most accurate instructions:

Preparation:

• Trim excess fat, leaving about 1/4 inch on the fat cap.

• Apply a rub (salt, pepper, garlic powder, etc.) and let it sit at room temperature for 30-60 minutes.

Smoking:

• Preheat smoker to 225°F to 250°F.

• Place the flat in the smoker, fat side up if you want your brisket more moist, or fat side down if you want crispier bark. For a lean cut like a flat, we recommend fat side up.

• Monitor the internal temperature with a meat thermometer, aiming for 195°F to 205°F. You can use a MEATER wireless meat thermometer for the most accurate results

• Optional: Spritz with apple juice or broth every hour to maintain moisture.

• After about 4-6 hours, wrap in foil or butcher paper when it reaches around 160°F.

Resting:

• Let rest for 30-60 minutes.

Slicing:

• Slice against the grain into thin slices for optimal tenderness.

• If you’re smoking a point, you can cut it into cubes for burnt ends.

The biggest difference between cooking a brisket flat vs point is how it cooks. For the learner brisket flat, make sure to monitor it carefully so that it doesn’t dry out. It will typically cook faster than the point.