You know, 'smooth and oily' sounds like a bad thing, when I first learned the word was with wine, and it seemed like a bad thing. But, I am telling you that the texture of the sliced point was meltingly tender, of course, it is oily and that combined gives it that quality.
I am of the belief that the point actually takes longer to cook than the flat, and really needs to sit on the cooker another 30 to 45 minutes after the flat is done. It gets a silky or unctuous texture this way. It actually cannot be determined to be done with a probe test, it just ends up being a feel thing.
I'm feeling bearish, and I'm packing a Wusthof Grand Brisket slicer from MABA
"perhaps...but then again...maybe not..."