Brisket Point

The point is the fattier, more heavily marbled half of the whole brisket — the half that becomes burnt ends when smoked properly. Higher fat ratio than the flat, deeper flavour, more forgiving on the smoker. Smoke at 225°F until the bark is set, wrap and finish to 203°F internal, cube and toss in sauce for burnt ends. Or smoke whole as a more decadent alternative to a flat. Limited quantities.