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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 03-11-2011, 10:20 AM   #1
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Default Brisket-point or flat

Local market has corned beef point or flat. Which do you prefer and why?
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Unread 03-11-2011, 10:26 AM   #2
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I like the point. It's more fatty, which means more delicious.
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Unread 03-11-2011, 10:36 AM   #3
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If they're the same price I like the flats 'cause they're fairly consistent in thickness. Although with the points (even corned) I like the ends chopped up on a bun. I just picked up 4 points for $1.49/lb. I'm thinking I might pick up a couple more? Flats were $2.99. That was a nobrainer for me. Cheers!!!
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Unread 03-11-2011, 10:47 AM   #4
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Quote:
Originally Posted by hamiltont View Post
If they're the same price I like the flats 'cause they're fairly consistent in thickness. Although with the points (even corned) I like the ends chopped up on a bun. I just picked up 4 points for $1.49/lb. I'm thinking I might pick up a couple more? Flats were $2.99. That was a nobrainer for me. Cheers!!!

They are both the same price.
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Unread 03-11-2011, 01:06 PM   #5
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I prefer the point because of the higher fat content. The point has that wondeful fatty goodness on top and sort of a small "flat" like portion on bottom...best of both worlds.
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Unread 03-11-2011, 01:17 PM   #6
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For eating off a plate, the point, for eating in a sandwich, the flat. I prefer the texture of the flat in a sandwich. The fatty point is better with veggies and taters.
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Unread 03-11-2011, 03:41 PM   #7
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I love the point because it's a little fattier and has a better flavor.
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Unread 03-11-2011, 03:49 PM   #8
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The last few "flats" I have bought, weren't true flats. They were labeled flat, but had a section of the point still on it..... and the price did not reflect it. Yes, I called the toll free number, yes I took it back to the store, yes they replaced it with another.... same problem...... So, if you buy a flat, pay for a flat, call the toll free number, complain, then take the receipt and package back to the store.

Now to answer your question. I usually prefer the flat as it has more meat.
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Unread 03-11-2011, 04:38 PM   #9
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I prefer the flat for slices and the point for burnt ends. I like them both equally!
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Unread 03-11-2011, 06:15 PM   #10
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i prefer the flats. But I wind up smoking them into a pastrami, finished 3rd Eye style. Sliced thin with some kraut... yum. Too many bad memories of boiled point dinners as a kid. That being said, I also find a thin point section still intact on the flat cuts. All good.
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Unread 03-11-2011, 08:51 PM   #11
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I think they're both great, I'd say try both. Get a whole packer brisket too and make your own corned beef with some morton's tender quick too.

The point about pre-cut flats sometimes being the "in between" piece is a GREAT point. Really look at the bag and see if you can see the grain, if you see it changing direction you've got a little of both and I'd put it back.

A lot of people find that pre-cut flats have more fat removed then they'd like.

The point is fattier. Some days I like that, some days I don't. They're both great though.
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Unread 03-11-2011, 09:30 PM   #12
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Flat
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Unread 03-12-2011, 01:04 AM   #13
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I like the flats for pastrami
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