Smoked Point Cut Beef Brisket

Smoked Point Cut Beef Brisket

EverydayCooked

Smoked point cut brisket is a flavorful beef cut from the lower chest, characterized by significant marbling and collagen that breaks down into tender meat when slow-cooked. The smoking process infuses a robust, woody aroma while creating a distinctive crust (bark), with the fatty point cut remaining juicier than leaner brisket flat cuts. This protein-rich cut provides substantial amounts of iron and zinc but requires extended cooking times to transform its connective tissues into gelatin, and smoked versions often contain higher sodium levels from seasoning rubs.

Macro Impact

A 3 oz serving contains 255 calories, 24g protein, 0g carbs, and 18g fat.

Calorie Burn

How long would it take to burn off 255 calories?
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Running5 mph (12 min/mile)
22 min

Nutrition Facts

Serving size3 oz (85 g)
Amount per serving
Calories255
% Daily Value*
Total Fat18g
23%
Saturated Fat7g
34%
Trans Fat0g
Polyunsaturated Fat2g
Monounsaturated Fat9g
Cholesterol85mg
28%
Sodium60mg
3%
Total Carbohydrate0g
0%
Dietary Fiber0g
0%
Total Sugars0g
Includes Added Sugars0g
0%
Protein24g
Vitamin D0mcg
0%
Calcium9mg
1%
Iron3mg
14%
Potassium298mg
6%

* The % Daily Value (DV) tells you how much a nutrient in a serving contributes to a daily diet.

Nutrient Breakdown

Nutrient breakdown based on appropriate daily intake recommendations for a 175lb adult.

Carbs
Total Carbs
0 / 275 g
0%
Fiber
0 / 28 g
0%
Sugars
0 g
Added Sugars
0 / 50 g
0%
Soluble Fiber
0 g
Insoluble Fiber
0 g
Sugar Alcohols
0 g
Xylitol
0 g
Sorbitol
0 g
Other Carbohydrates
0 g
Fat
Total Fat
18 / 78 g
23%
Monounsaturated
9 / 31 g
30%
Polyunsaturated
2 / 23 g
7%
Saturated
7 / 23 g
29%
Trans
0 g
Cholesterol
85 / 300 g
28%
Omega 3
0 / 5 g
2%
Omega 6
1 / 19 g
7%
Omega 9
9 g
Protein
Protein
24 / 80 g
30%
Amino Acids
Histidine
1 / 3 g
25%
Isoleucine
1 / 2 g
70%
Leucine
2 / 3 g
60%
Lysine
2 / 2 g
82%
Methionine
1 / 1 g
50%
Phenylalanine
1 / 2 g
51%
Threonine
1 / 1 g
64%
Tryptophan
0 / 0 g
80%
Valine
1 / 2 g
62%
Arginine
1 g
Cysteine
0 g
Cystine
0 g
Tyrosine
1 g
Alanine
1 g
Aspartic Acid
2 g
Glutamic Acid
3 g
Glycine
2 g
Proline
2 g
Serine
1 g
Vitamins
Thiamine, B1
0 / 1 mg
6%
Riboflavin, B2
0 / 1 mg
14%
Niacin, B3
3 / 15 mg
23%
Pantothenic Acid, B5
1 / 5 mg
10%
Pyridoxine, B6
0 / 1 mg
33%
Biotin, B7
3 / 30 mcg
11%
Cobalamin, B12
2 / 2 mcg
99%
Folate
6 / 400 mcg
1%
Vitamin A
0 / 800 mcg
0%
Vitamin C
0 / 83 mg
0%
Vitamin D
0 / 15 mcg
0%
Vitamin E
0 / 15 mg
2%
Vitamin K
2 / 105 mcg
2%
Minerals
Calcium
9 / 1k mg
1%
Copper
0 / 1 mg
14%
Iron
3 / 13 mg
20%
Magnesium
17 / 370 mg
5%
Manganese
0 / 2 mg
0%
Phosphorous
128 / 700 mg
18%
Potassium
298 / 3k mg
10%
Selenium
21 / 55 mcg
39%
Sodium
60 / 2.3k mg
3%
Zinc
6 / 10 mg
63%
Chromium
0 / 30 mcg
0%
Molybdenum
7 / 45 mcg
15%
Iodine
4 / 150 mcg
3%
Chlorine
0 / 2.3k mg
0%
Other
Ethyl Alcohol
0 g
Water
47 g
Caffeine
0 mg
Choline
60 mg
Taurine
26 mg

References

Data on this page was sourced from a number of official governmental and non-governmental sources, including:

  1. 1.Beef, brisket, point half, separable lean and fat, trimmed to 0" fat, all grades, cooked, braised. USDA Standard Reference, Legacy. Food ID 170211.
  2. 2.Beef, brisket, point half, separable lean only, trimmed to 0" fat, all grades, cooked, braised. USDA Standard Reference, Legacy. Food ID 170212.

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