I mentioned before, elsewhere, too that they are leaving a big chunk of something off the end of the point on a lot of these. I haven't looked to see what muscle it is, but it's a big ugly looking lump off the point and it's NOT part of the point, I don't think. It's a separate muscle. So they're just leaving it on there to make the briskets 'larger' for big box stores, IMO. Drives up cost, and gets trimmed away in most cooks, unless someone is doing an untrimmed or minimally-trimmed brisket. I don't know how that piece would taste, what the composition is, etc. It's not a fatty, marbled piece like the point, but also doesn't seem as lean as the flat. Who knows. I dont buy the huge briskets, but on an 18lber I've seen it be 8+oz of meat. On the great big ones, could be as much as a pound, I dunno.
Yup, you're right - probably why it was never included in traditional brisket trim, but now they know less discerning (maybe?) 'Big Box Customers' are just looking for bragging rights to get the BIGGEST brisket - I know I've been there. Been tempted to just grab a 24-lber and cook it for the sake of saying I did one. But you're right, they usually have several less-than-ideal characteristics, like HUGE thick fat caps or long long skinny flats that are going to be trimmed off anyways.
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