The flat is the thinner end of the brisket ... Lean corned beef and pastrami are made with the flat cut of the brisket. Both the point and flat cuts work well for holiday roast.

With a brisket of beef, how healthful a meal it makes depends ... The front cut -- sometimes called the point end -- is thicker, has more fat and includes the deckle point, which is a fatty ...

Trying your hand at cooking up some brisket? Here is what you need to know about what temperature to aim for when firing up ...

If you're making something like corned beef or braised brisket, cook the flat cut of meat, which is leaner and cooks slightly ...