The Point Cut, a cut also known as the thick cut, contains significantly more internal fat running throughout the meat as pockets of fat. It is not a cut that is commonly found in many meat markets or food stores because it is not as nicely structured and appearing as other cuts of met. However, it is still a very flavorful cut and it commonly used for burnt ends, or makes excellent shredded beef for sandwiches.   When purchasing either the Point Cut or the Flat Cut, select  pieces that have a fair amount of fat to keep the meat moist as it cooks, low and slow is best.