Brisket Wholes, Points, and Flats
 
Whole: 
A flavorful cut that becomes tender when cooked slowly at low temperatures. The traditional cut used for corned beef, and popular as smoked barbecue.
 
Point: 
A rich, flavorful portion of the whole brisket. Best when cooked slowly at low temperatures - smoked or braised.
 
Flat: 
The leaner portion from a whole brisket. Should be cooked slowly at low temperatures to maximize its tenderness. The traditional cut used for corned beef, and popular as smoked barbecue.