Two familiar ways to cook brisket—smoking and braising—result in very different tastes. That’s because smoked brisket is made with the second, fattier cut attached so it doesn’t dry out after hours in the smoker. Braised brisket is ordinarily made from only the first cut, which helps the leaner meat hold moisture. If your braised brisket tends to be dry, try using the deckle point instead. It may fall apart when you slice it, but it’ll be moist and succulent.