9). We throw this slice of mostly fat away.
• Turn the point 180° so that the exposed side where it was connected to the flat is now facing away from you (see PHOTO 10). This is where we slice the point in half. It’s helpful to cut the whole point in half because it is so soft and moist that it’s more manageable to slice this way. After you cut it in half, you can pick up one-half and get that money shot everyone loves of a big chunk of super-tender, moist, dripping brisket (see PHOTO 11).
• You’ll now be slicing the point against the grain. I like to cut the left half of the point first. Start delicately cutting from the middle out to the edge in slices ⅜ inch thick (the width of a large pencil), or almost twice as thick as you sliced the flat. Place your left hand flat against the bark, gently holding it down as you slice. Keep the slices together as much as possible to prevent the juices from running out across the board (though a lot of juice still will). Also, if you’re not going to serve the whole thing at one sitting, the