Chuck roast and brisket have their similarities, but there are a few differences you should know about before you start ...

brisket terms are pretty universal, so you'll generally find its two parts (the flat and the point) accurately labeled. The thicker part usually has more intermuscular fat, and while it can be ...

A whole brisket will have two distinctly shaped parts: a thicker end, called the "point," and a thinner end, the "flat." The grain in each part will run in slightly different directions ...