No difference in meat quality just because the separate the flat and the point, but I find a big difference in the result. Most flats I see around here are either trimmed to death or are really a piece of a flat rather than the whole flat.
Look for a full fat cap on the one side and even trimming on the other. If there is a little fat or silver skin on the meat side you can clean that up. Also, if you have a choice, get the biggest one that they have. I prefer 12 lb + packers which would make the flat about 8 lbs +.
"Ron Rico, Boss. You can call me Captain Ron..."
The Naked Fatty!
FEC-100/BWS Party/Memphis Pro SS/PBC/LBGE X 2/SBGE/Mini BGE/Nomad Pellet-matic/Good-One Model 42/WSM X 2/Cookshack Smokette 008/Weber Performer/Saber Cast 500/Weber Gasser (RIP)/Weber Kettle X 2/Weber Smokey Joe/WGA/UDS/Coffee Roasting Gasser
Remembering a friend