The brisket is made up of two different muscles: the flat and the point. These are well-exercised muscles that carry a great deal of the animal’s weight and have a lot of connective tissue, which means that the correct cooking method is required to make a brisket tender.
The flat cut, also known as "first cut", has the deckle removed, which makes it leaner and causes it to lay flat. Carman Ranch brisket flats are available in 2 sizes: small (between 1.70 and 2.25 pounds) and large (between 2.40 and 3 pounds).
Also called the deckle, the point end of the brisket is well marbled, just fatty enough, and perfect for smoking. Carman Ranch brisket points weigh between 1.85 and 2.5 pounds.