You learned well. One thing you are not quite stating, but, I believe you understand. The point takes longer to cook than the flat, it probes tender sooner, but, takes a little longer to reach that melting stage so many of us like.
I'm feeling bearish, and I'm packing a Wusthof Grand Brisket slicer from MABA
Whip It Off, Chambers!
"perhaps...but then again...maybe not..."