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Pasta, Meat, and Bread

Learn to Make Brisket Point Like This—You’ll Never Want Picanha Again!

Nathalia Sanches
By Nathalia Sanches

The brisket point is one of those cuts that, when well prepared, makes any grill master rethink their assumptions. Forget everything you thought you knew about “cheap” cuts: this one is a true hidden gem of the steer — flavorful, juicy, and full of possibilities. Once you learn how to make this recipe, you’ll understand why many people have retired picanha and adopted the brisket point as their new passion.

The magic lies in the simple preparation and irresistible result: meat that falls apart inside, browned on the outside, and with that smoky aroma that fills the house with anticipation.
If you want to turn this cut into a feast, come with me — the result will make your mouth water!

Juicy Brisket Point Recipe

Ingredients:

  • 1 piece of brisket point (approximately 1.5 kg)
  • Coarse salt or parrilla salt, to taste
  • Freshly ground black pepper
  • 2 tablespoons of dry rub (a mix of dry spices)
  • 1 tablespoon smoked paprika
  • 2 tablespoons oil
  • Hot water as needed for cooking

Method:

  1. Start by trimming the brisket point, removing excess fat, but don’t take it all off — that fat is what guarantees flavor and tenderness.
  2. Season generously with salt, black pepper, dry rub, and smoked paprika. Rub well with your hands, making sure all sides of the meat are coated.
  3. In a large pot or deep skillet, heat the oil and sear the brisket point.
  4. Add hot water to cover half the meat and cover with a lid.
  5. Cook over medium heat, topping up the water whenever it dries out, until the meat becomes very tender — the right point is when it falls apart with a fork.
  6. When the water has completely evaporated, keep it on the heat so the meat starts to fry in its own fat.
  7. Let it brown on both sides until that irresistible crispy crust forms.
  8. Slice into strips or thin slices and serve hot.

The result? Meat with a smoky flavor, a melt-in-your-mouth texture, and a golden crust as if it just came off the grill.

brisket point

Golden Tips for a Perfect Brisket Point

  • Don’t rush it: the brisket point is a slow-cooking cut. The longer it stays over low heat, the more flavor and juiciness it develops.
  • Use a cast-iron or heavy-bottomed pot: it helps distribute heat evenly and prevents the meat from burning before it turns tender.
  • The secret is patience: the ideal point is when it starts to shred but still holds its structure.
  • Want that BBQ flavor? Add a touch of liquid smoke or finish on the grill for 10 minutes.
  • Let it rest before slicing: this redistributes the juices so the meat doesn’t lose moisture.

Delicious Variations

The brisket point is so versatile it works with different preparations. Here are some ideas to mix up your menu:

1. Shredded Brisket Point with Barbecue Sauce

After browning, shred the meat and mix with barbecue sauce. Serve on sandwiches with red onion and rustic bread.

2. Oven-Roasted Brisket Point

Season as in the recipe, wrap in aluminum foil, and bake for 3 hours at 180 °C. For the last 30 minutes, remove the foil to brown.

3. Brisket Point on the Grill

Cut into large chunks and cook slowly, turning from time to time. Finish with coarse salt and lemon.

4. Brisket Point in Dark Beer Sauce

Sauté onion and garlic, add the browned meat, and cover with dark beer. Cook until the sauce thickens. It’s amazing with mashed potatoes.

5. Pressure-Cooked Brisket Point

Want practicality? Cook under pressure for 40 minutes with beef broth, onion, and garlic. Then fry in its own fat until browned.

Fun Facts About the Brisket Point

  • The brisket point is the cut located on the front part of the steer, also known as “brisket” in American cuisine.
  • It’s one of the most used cuts in Texas barbecue, where it’s smoked low and slow for up to 12 hours.
  • Because it has long fibers and a good amount of fat, it’s ideal for dishes that require prolonged cooking.
  • In Brazil, the brisket point is highly valued in home-style recipes, especially in the countryside, where the flavor and value for money win hearts.

How to Choose the Best Brisket Point

Choosing a good brisket point makes all the difference in the final result. Keep an eye on these details:

  • Color: it should be a vibrant red, with no dark spots.
  • Fat: look for a cut with a good layer of firm, white fat.
  • Texture: the meat should feel tender to the touch and have no strong smell.
  • Size: choose medium pieces, between 1.5 and 2 kg — they cook more evenly.
  • Source: buy from a trusted butcher; chilled beef retains juiciness better than frozen.
ponta de peito macia

How to Make the Meat More Tender

  • Marinade: let the brisket point rest for a few hours in a marinade with lemon juice, garlic, and herbs.
  • Proper slicing: always slice against the grain — it ensures each piece is more tender.
  • Rest after cooking: letting the meat rest for 10 minutes before serving makes all the difference.
  • Low and slow: the secret of great pitmasters is time — the slower, the juicier.

Sides That Pair with Brisket Point

To complete the feast, choose sides that enhance the meat’s flavor:

Want a special touch? Serve with homemade chimichurri and half a Sicilian lemon — the contrast is perfect!

Common Mistakes When Cooking Brisket Point

  • High heat the whole time: it dries out the meat before it cooks through.
  • Too little fat: it’s the fat that keeps the brisket point juicy.
  • Rushing the seasoning: let the spices work for at least 30 minutes before cooking.
  • Flipping too often: if you keep moving it, the meat won’t form a crust.
  • Skipping the rest: slicing right after removing from the heat makes the juices run and the flavor fade.

Other Ways to Serve Brisket Point

  • Strips with chimichurri sauce
  • Shredded with creamy polenta
  • In tacos or burritos with guacamole and pico de gallo
  • With crusty French bread, in a bar-style sandwich
  • For Sunday lunch, with fresh rice and beans

Each style reveals a new flavor and showcases the versatility of this incredible cut.

Brisket Point vs. Picanha: The Flavor Showdown

The brisket point has been winning more and more fans among meat lovers — and it’s no wonder.
While picanha is famous for its tenderness, the brisket point wins on flavor intensity. It tastes like real beef, juicy, with fibers that fall apart and a touch of fat that makes everything more delicious.

Besides that, it’s a much more affordable cut and goes a long way. With a single piece, you can make a full lunch for the family — and still have leftovers for a sandwich at dinner.

Chef Tricks to Impress

  • Add butter at the end: it gives shine and irresistible flavor.
  • Finish with fresh herbs: rosemary, thyme, and parsley pair beautifully.
  • Want real smoky notes? Burn a small piece of oak wood and cover the pot for 5 minutes.
  • Use dark beer or homemade stock: instead of water, they add depth of flavor.

Brisket Point: A Cut with History

The brisket point has long been considered a “humble” cut, but that’s been changing. Over time, chefs rediscovered its potential and brought it to the center of the table. Today it’s a staple at barbecue restaurants and meat festivals.
In the United States, “brisket” has become a symbol of Texas barbecue — a cut smoked for long hours, served sliced with a tangy-sweet sauce. In Brazil, the tradition took on a homestyle touch: boiled, fried, or roasted, always with that flavor that feels like mom’s kitchen.

Frequently Asked Questions (FAQ)

1. Can I make brisket point in the air fryer?
Yes! Cut into smaller pieces, season well, and cook at 180 °C for 30–40 minutes, turning halfway through.

2. What’s the difference between brisket point and whole brisket?
The brisket point is the softer, more flavorful part of the brisket, with more fat and shorter fibers — perfect for juicy recipes.

3. Can I freeze the cooked meat?
Yes. Let it cool completely, store in tightly sealed containers, and freeze for up to 3 months. When reheating, add a drizzle of oil.

4. Can I use other seasonings?
Absolutely! Garlic, onion, Worcestershire sauce, and even mustard go great with the bold flavor of the brisket point.

5. How long does it take to cook?
It depends on the method: in a regular pot, about 2 hours; under pressure, 40 minutes; in the oven, 3 to 4 hours.

Conclusion: The Cut That Will Win Your Heart

Once you learn to prepare brisket point, it’s hard to go back to other cuts.
It’s flavorful, affordable, tender, and a showstopper on any occasion — Sunday lunch, a barbecue with friends, or a hearty sandwich.
The secret lies in care, patience, and following the step-by-step with love.

And if anyone still doubts it, just show the result: meat browned on the outside, juicy on the inside, and with the taste of pure passion for cooking.

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