Point Cut vs Flat Cut Corned Beef: How to Choose the Best Brisket for Corned Beef

As a diehard fan of corned beef, I’m always looking to perfect my recipe. While the seasoning and cooking method impact flavor I’ve learned that choosing the right cut of brisket is key to corned beef success. The two options are point cut or flat cut and each has advantages. Keep reading as I break down how to pick between point cut vs flat cut corned beef.

What is Corned Beef?

First, a quick corned beef primer for those unfamiliar with this delicious cured meat. Corned beef starts with a fresh beef brisket that gets brined, or “corning”, in a seasoned saltwater solution. This curing infuses the meat with flavor and preserves it.

Traditionally corning only used salt. Today spices like peppercorns, bay leaves, and mustard seed enhance the brine. The brisket cures for 4-10 days. The nitrites in the brine give corned beef its signature pink hue.

Why Brisket for Corned Beef?

The preferred cut of beef for corned beef is brisket. The brisket comes from the cow’s lower chest. It contains lots of collagen that requires slow cooking to break down and tenderize. When prepared properly, the brisket becomes wonderfully moist and succulent.

The brisket gets a workout supporting much of the animal’s body weight This gives the meat great beefy flavor The brisket also has the right amount of fat to keep corned beef juicy after its salt bath.

The Anatomy of a Beef Brisket

The whole brisket comprises two distinct muscles – the flat cut and the point cut. These connect at the thick layer of fat running through the middle of the brisket. The characteristics of each differ:

Flat Cut

• Leaner with less fat marbling
• Flat, uniform shape
• Dense with a layer of fat on top
• Weighs 5-10 pounds
• Found nearer the forelegs

Point Cut

• More fat marbling and connective tissue
• Irregular, triangular shape
• Found nearer the shoulders
• Weighs around 5-7 pounds

Comparing Point Cut vs Flat Cut for Corned Beef

With an overview of the brisket’s anatomy, let’s directly compare the attributes of point cut vs flat cut corned beef:

Appearance

• Flat cut – Rectangular shape slices cleanly for appetizing presentation

• Point cut – Jagged and uneven with fat running through

Fat Content

• Flat cut – Leaner with fat cap on top

• Point cut – More marbled fat and connective tissue

Texture

• Flat cut – Denser grain, holds shape when cooked

• Point cut – Falls apart more easily, best for pulling or shredding

Flavor

• Flat cut – Mild beefiness

• Point cut – Intense beef flavor from extra fat

Cost

• Flat cut – More affordable, common supermarket cut

• Point cut – More prized for tenderness so costs more

Choosing Between Point and Flat Cut Corned Beef

With the differences laid out, which brisket cut makes the better corned beef? It depends on your priorities:

For classic corned beef and cabbage plates:

• Flat cut – Slices nicely and keeps shape for appetizing presentation

For flavor:

• Point cut – Fattier with bolder, beefier taste

For tenderness:

• Point cut – More marbled fat for juicy, pull-apart texture

For sandwiches:

• Either – Sliced flat works but shredded point makes great creamy Reubens

For value:

• Flat cut – Much more budget friendly option

My verdict? I suggest the flat cut for classic homemade corned beef and cabbage dinners. You want those perfect slices. But for next-level flavor, splurge on the point cut for incredible Reuben sandwiches.

Tips for Buying Brisket for Corned Beef

Keep these tips in mind when purchasing brisket to make your own corned beef:

• Allow about 3/4 pound of brisket per person after cooking shrinkage

• Seek out grass-fed beef for healthier fats and better flavor

• Ensure brisket is fresh, not frozen old stock

• Select Certified Angus Beef briskets for reliable quality

• Choose briskets with ample marbling for tenderness

• Look for briskets 12-15 pounds; trim excess fat cap before corning

How to Prepare Point Cut and Flat Cut Brisket

Proper cooking is vital to make corned beef’s collagen melt into succulent tender meat. I suggest braising in a slow cooker or Dutch oven.

For flat cut, cook covered with liquid at 275°F for 3-4 hours until fork tender. Remove brisket, increase heat to 400°F and return meat to render glaze.

For point cut, braise at 250°F for 5-6 hours until extremely tender. The point cut’s extra fat and collagen takes longer to break down.

Let brisket rest at least 15 minutes before slicing across the grain. Leftovers make incredible hash!

My Favorite Corned Beef Recipes

Ready to cook up some phenomenal brisket? Here are my go-to corned beef recipes:

Classic Corned Beef and Cabbage

Simple ingredients like onions, carrots, potatoes and cabbage pair beautifully with tender homemade corned beef. I add a brown sugar glaze for that authentic Irish flavor.

Reuben Sandwich with Russian Dressing

Shredded point cut corned beef gets piled high on rye with Swiss cheese, sauerkraut and an easy homemade Russian dressing. Absolute sandwich perfection!

Crispy Slow Cooker Corned Beef

This recipe crisps the flat cut brisket in the oven after slow cooker braising for the perfect crust. The celery root mash alongside is to die for.

Corned Beef Hash

The only way to improve on corned beef? Turn the leftovers into this hearty corned beef hash! Potatoes, peppers and onions cook down into the ultimate comfort food.

Point Cut vs Flat Cut – Which Will You Choose?

Now get out there and start brining – flats for slicing, points for shredding! However you prepare it, homemade corned beef is love.