Gear-obsessed editors choose every product we review. We may earn commission if you buy from a link. Why Trust Us? You can love barbecue and still be apprehensive about smoking big cuts of meat ...

Whole briskets tend to be better for smoking due to the size. The point cut of the brisket is the thicker half of the brisket, and is well-marbled, often with a thick fat cap. This makes it great ...

After that point, you're simply getting ... After chowing down on juicy smoked brisket, all I want is a punchy salad or slaw to cut through all the fat. This salad is crunchy, acidic, and packed ...

The point cut has more fat but is very tender ... This is referred to as "resting" the brisket. For most cuts of smoked meat the resting period is 15-30 minutes. Beef brisket is a much denser ...

Perfect for smaller gatherings or limited smoker space, this guide teaches you how to smoke a small brisket with big flavor. Whether you're working with a trimmed flat or a small point cut ...

At this point the meat has sweated ... Once you've spent sometimes an entire day smoking a brisket, you are probably more than ready to dig in -- but don't cut into it right away.

In truth, while smoked brisket requires more hands-on attention ... Beef Brisket Point Half (also called front cut, point cut, thick cut, or nose cut): This cut is the less expensive of the ...

I set the brisket on the board ... lean first squares up the point/fat/thick side. At this point, I’ll turn the thinnest side of the point to the right side and cut perpendicular to the slices ...