Corned Beef Flats or Points?

[lschweig]

I went to one of our local grocery stores today and saw that they had corned beef on sale of course. I noted that the corned beef points were on sale @ .71#.

My DW picked up a couple of flats for the freezer.

My plan would be to do corned beef or pastrami over a period of time after freezing the product.

My real question, as I am still learning my way around a brisket and it's subtiles is;
1. Which is considered the best for what I intend to do?
2. Considering the price point am I trying to split frog hairs?

Thanks in advance!

[RonB]

The point has more fat, so if you like fatty pastrami, use the point. If not, use the flat.

[Thunder77]

I am in favor of using the flat for for pastrami myself.

[LA Pork Butt]

When doing brisket I find the flat to be dryer and the point to be more mosist and flavorful. I did a point in the crockpot Friday, and it was delicious. When the flats went on sale I bought one and am planning to make pastrami. If you are making pastrami go for the flat, but otherwise I would choose the point.