The thicker point usually has more intermuscular fat and while you can slice it, cooks often use it to make burnt ends. The oblong slices you picture when you think brisket comes from the flat.

With a culinary degree, a master's in journalism, and nearly 20 years of experience, Jason Horn has spent his entire career writing about food and drinks. He lives in Los Angeles, where he grills ...

If that is the case, follow this recipe by smoking the seasoned point, cutting into cubes, saucing, and finishing in the smoker. For more tips you can also check out our article on the top tips for ...