Single Cut Point End Brisket. Briskets come in two parts- the point and the flat end.
The point end has a lot more fat and therefore retains moisture better. If not for corned beef, it’s typically a great cut to smoke because the cut can withstand longer periods of cooking time.
The flat end is leaner but easier to overcook simply because it lacks the fatty layers. However as long as you pay attention second factor below, you’ll have lean but moist flat end corned beef!
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