Originally Posted by landarc
I do it, but, I do have some questions about it.
For instance, if there is a fat cap of some thickness, it is less flexible. A floppy raw brisket might also mean a thin flat.
See I have actually abandoned the flop test as of late for more of a squeeze test. In a supermarket display case of briskets you can poke or squeeze the meat and feel undeniable differences in muscle firmness and density.
Flopping can be affected as you said by fat cap thickness and the thickness of the flat. I also suspect that the tightness of the cryo pack can affect it.