I've been searching the forums for about an hour and although I've learned lots, I still don't have my answer. I cooked a brisket point last week and it turned out great. While looking online at different meat sellers, I've noticed that most of them sell the flat and not the point.
So... which is better and more tender? I would assume the flat would be tougher with less flavor, as it has less fat, and the point would be moister and more tender.
> Weber Genesis EP-330
> Grilla Grills Original Grilla (OG) pellet smoker with Alpha/Connect
> Pit Barrel Cooker (gone to a new home)
> WeberQ 2000 (on "loan" to a relative (I'll never see it again))
> Old Smokey Electric (for chickens mostly - when it's too nasty out
to fiddle with a more capable cooker)
> Luhr Jensen Little Chief Electric - Top Loader circa 1990 (smoked fish & jerky)
> Thermoworks Smoke
> 3 Thermoworks Chef Alarms
> Thermoworks Thermapen One
> Thermoworks Thermapen Classic
> Thermoworks Thermopop
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> Anova sous vide circulator
> Searzall torch
> BBQ Guru Rib Ring
> WÜSTHOF, Dalstrong, and Buck knives
> Paprika App on Mac and iOS
As a matter of semantics/terminology, I refer to the "point" as that end of the packet with 2 muscles (separated by the deckle fat), while the "flat" is the end with just one muscle layer.
Cooker('s) -
At Home I use my Home Made Offset; (pictured) formally a water tank with a fabricated firebox made from rolled 1/4 in steel into a 22 x 18" cylinder, mounted on a 1926 Chevy axle and diamond plate deck. It leaks a bit till it warms up and regulating the temp was a challenge at times, but practice makes perfect ... a labor of love indeed!
At the Camper (seasonal);
Weber Kettle w/SnS
Weber Smoky Mountain w/Cajun Bandit Door
Accessories -
Maverick ET733 dual thermometer
Weber Rapid Fire charcoal starter
Horse Blanket to cover the offset when the temps drop. Fits like a glove!
Fuel -
Apple, Cherry, Oak or Hickory started by Kings-ford Briquettes
The point is much more tender by far than the flat by it self. But consider a whole packer; I found the flat portion directly under the point to be spectacular! The fat in the point renders down and just soaks that flat portion in flavor!
Point is more tender and more flavorful. I usually cook the flat though, it's smaller, not as time consuming and can taste outstanding if done right. I cook for just my wife and me so the flat is the perfect size.
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