We sell whole briskets, which include both the point and flat halves. In a restaurant setting, the flat half is known as "lean", and the point half is referred to as "moist". Briskets are traditionally prepared smoked or as a roast. The two smoking styles are "low and slow" or "hot and fast" which refers to the ambient temperature of the smoker, represented by "low" or "hot", and the speed of the cooking process or time on smoke being "slow" or "fast".
