The point cut of a beef brisket has more marbling, which leads to juicier, more flavorful meat, while the flat cut is easier to slice uniformly, making it more attractive to serve, according to Fox News. Both can be delicious, so choose the cut that best meets your needs.
Both the point cut and the flat cut are parts of the beef brisket, which is taken from the front of the cow's breast. Brisket meat is relatively lean, which means it can be tough if cooked the way you would typically cook a steak. This is why the brisket works so well for corned beef: the slow, wet cooking method keeps the meat juicy and tender, while the brine adds a lot of flavor to compensate for the lack of fat.
Although brisket typically has little fat marbling, there should be a thin layer of fat on the outside of the meat, especially on the point cut. The meat should be deep red. If it looks gray, it has probably been refrigerated too long.
Although the point cut may be somewhat tastier because of the extra fat, the flat cut is better for sandwiches because of its more uniform shape. The flat cut is also typically easier to find in stores.