How to prepare a Beef Point End Brisket

There are two ends to a brisket point end and navel end. The point end is the popular cut that is passionately smoked for several hours or can be slowly braised in your favourite mix of flavours. Brisket can have a lot of fat in some areas and sometimes needs to be trimmed, not completely though, the fat will render down through the meat giving it the flavour and juiciness you desire. If you trim the majority of the fat off you will need to add moisture via spritzing to keep the muscle moist.