Brisket-point or flat

1FUNVET · 03-11-2011, 10:20 AM

Local market has corned beef point or flat. Which do you prefer and why?

gtr · 03-11-2011, 10:26 AM

I like the point. It's more fatty, which means more delicious.

hamiltont · 03-11-2011, 10:36 AM

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!!!

1FUNVET · 03-11-2011, 10:47 AM

Quote:

Originally Posted by hamiltont

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.

KSims1868 · 03-11-2011, 01:06 PM

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.

landarc · 03-11-2011, 01:17 PM

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.

Puppyboy · 03-11-2011, 03:41 PM

I love the point because it's a little fattier and has a better flavor.

smoke-n-my-i's · 03-11-2011, 03:49 PM

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.

Mister Bob · 03-11-2011, 04:38 PM

I prefer the flat for slices and the point for burnt ends. I like them both equally!

bmanMA · 03-11-2011, 06:15 PM

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.

Soybomb · 03-11-2011, 08:51 PM

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.

Meat Burner · 03-11-2011, 09:30 PM

Blackened · 03-12-2011, 01:04 AM

I like the flats for pastrami

03-11-2011, 10:20 AM	#1
1FUNVET Babbling Farker Join Date: 04-16-09 Location: Lake Charles La	Brisket-point or flat Local market has corned beef point or flat. Which do you prefer and why?

03-11-2011, 10:26 AM	#2
gtr somebody shut me the fark up. Join Date: 10-16-10 Location: Culver City, CA	I like the point. It's more fatty, which means more delicious. __________________ 50" Klose BYC, Spitjack XB85, 22.5 WSM, Backwoods Chubby, UDS, WRK, 26" & 22.5" Weber Kettles, Jumbo Joe, WGA, WSJ/MUDS, Kanka Grill, a piece of expanded metal I throw over the fire pit sometimes, Stealthy Black & Vol Orange Thermapens Displaced East Tennesseean Proud recipient of a Tick Former outlaw MOINK baller, now IMBAS Certified, but still lookin' over my shoulder. "Relax, it's only BBQ." - Bigmista, 2013 "Don't worry about playing a lot of notes. Just find one pretty one." - Miles Davis Avatar by my son! WTFWGALD?

03-11-2011, 10:36 AM	#3
hamiltont is One Chatty Farker Join Date: 05-24-10 Location: Lincoln, NE Name/Nickname : hamiltont	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!!! __________________ If Homebrew & BBQ aren't the answer, then you're askin' the wrong questions... Cheers!!!

03-11-2011, 01:06 PM	#5
KSims1868 Full Fledged Farker Join Date: 04-26-10 Location: Houston, TX	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. __________________ Rockin the UDS - every weekend

03-11-2011, 01:17 PM	#6
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: sAn leAnDRo, CA	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. __________________ [COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE]

03-11-2011, 03:41 PM	#7
Puppyboy Babbling Farker Join Date: 07-07-06 Location: Osage City, Kansas	I love the point because it's a little fattier and has a better flavor. __________________ www.facebook.com/BarkinDawgsBBQCatering

03-11-2011, 03:49 PM	#8
smoke-n-my-i's is One Chatty Farker Join Date: 08-27-07 Location: Eustis, FL	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. __________________ KCBS Member Smoke-N-My-I's Competition BBQ Team 2 Chargriller SuperPros with SFB's(retired) 2 UGLY drum smokers Weber 22 1/2" & 18 1/2" Kettle Super fast RED Thermapen Screaming fast ORANGE Thermapen KCBS Certified Table Captain KCBS Certified Judge

03-11-2011, 04:38 PM	#9
Mister Bob Babbling Farker Join Date: 06-15-09 Location: Scituate, RI	I prefer the flat for slices and the point for burnt ends. I like them both equally! __________________ Mister Bob, Pitmaster - Smokestack Lightning, Bad Ass Barbecue. KCBS CBJ #31759 - IMBAS Certified MOINK Baller

03-11-2011, 06:15 PM	#10
bmanMA is one Smokin' Farker Join Date: 03-02-10 Location: Lunenburg, MA	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. __________________ Pork Butt and Chicken Legs (semi-retired) Last edited by bmanMA; 03-11-2011 at 09:38 PM..

03-11-2011, 08:51 PM	#11
Soybomb Full Fledged Farker Join Date: 02-19-11 Location: USA	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.

03-11-2011, 09:30 PM	#12
Meat Burner Quintessential Chatty Farker Join Date: 02-22-07 Location: Springfield, MO	Flat __________________ my avatar swiped fatties from the plate....look how sorry he is. ________ Meat. NB Bandera with mods Weber 22 .5" x 2, 26.75" x 1 UDS x 3 KCBS CBJ Created "The Great Spam Revelation of 2011." www.bbq-brethren.com/forum/showthread.php?t=111155

03-12-2011, 01:04 AM	#13
Blackened is one Smokin' Farker Join Date: 07-07-09 Location: Paradise, CA Name/Nickname : Chris	I like the flats for pastrami