point vs. flat


 
J

Jerry S.

TVWBB Member
I found a great deal on a brisket point at the local grocery store yesterday so I smoked it along with some baby backs. It turned out great and got me to thinking, if folks had a choice between either doing a point only or flat only, what would the choice be?

Jerry
 
According to a BBQ show I saw on TV about cooking briskets, most people prefer the point. It's supposed to be more flavorful and tenderer.

However, in my experience, points are hard to find in stores. My local Sam's seems to only carry flats.
 
Flat only for me, I do not like the texture of the point.
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The overwhelming preference in my family is the flat. We all prefer the taste and texture of the flat over that of the point.
 
i think all the point is good for is burnt ends. but i also like a good batch of burnt ends better than a good slice of flat.
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I buy the packer and then cut the point from the flat. I smoke the point on the top rack and the flat on the bottom so that the fat from the point bastes the flat. The point is a lot like pork but, and I treat it that way. It makes great pulled beef, while I don't usually take the flat beyond 185 for slicing, I take the point right up to 195 for pulling. I came to this process through a lot of trial and error, and it seems to work every time
 
For those of you that prefer the flat, do you usually do only the flat or the whole packer? I have only done flats to date so not sure what I am missing?

Bob
 
I only buy and cook the flats. I buy the Cryvac flats at BJ's as I usually am looking for a piece about 6 lbs or so. My own feeling is that you aren't missing anything, but that's just me. When I do brisket, I'm looking for a finished piece for slicing so the flats fit my bill. Others here may think otherwise about the point
 
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