I don't know if anyone is interested or not, but:
I was slicing brisket for Jerky today and decided one slice would be a great visual aid.
I think (hope) most of us agree the point tastes better, but takes longer to fully cook up, than the flat.
Here is why.
The flat is really lean compared to the well marbled point.
World of difference.
Sometimes it help to see "inside" the meat
"Flirtin' with Disaster" BBQ Team (RETIRED)
FBA and KCBS Cook and Judge.
Former owner of a WSM, a Smokey Joe, a Charbroil Commercial gasser (junk), the legendary "StudeDera", a Fast Eddy PG500, and Sherman.
Now cooking with a Yoder YS640
Proud Pellet guy cooking on real wood.