Made a 12lb Brisket yesterday, came out very good and as is becoming typical (for me at least) the point is moist and fatty and delicious and the flat is good albiet a little bit dry. In restaurants, even when it's cooked perfectly, it's undeniable that the flat is always leaner and seemingly a bit drier.
It got me wondering, why can you go to any supermarket or Costco and buy a brisket flat, and often a whole packer, but I've never seen anywhere to buy just the point. If I consistently prefer the point cut, is there a way to buy just the point?
by lefarb