About this cut:
Traditionally used for corned beef, this fattier section of the brisket is delicious braised on its own for a couple of hours. Fat will be trimmed. If this item is out of stock, we suggest you try our Chuck Pot Roast, Pastrami Roast, or Whole Brisket.
Other names for this cut: Point Cut Brisket
Basic Cooking Technique:
Braise low and slow.
Most delicious brisket everyone raved