Unpopular opinion: brisket flat vs point debate is overrated

I've been smoking for about 4 years now and I keep seeing people argue over which cut is better. Last month I cooked both on the same day with my WSM 18. The flat came out drier even though I pulled it at 203 like everyone says. The point was way juicier and I just chopped it for sandwiches. Anyone else think the point is just easier to get right or am I missing something with the flat?

3 comments

3 Comments

fionafoster6d ago

Keep arguing over meat cuts like it actually changes anything meaningful in your life.

elliot_roberts6d ago

What meaningful things are you spending your time on instead?

beth_park6d ago

I get where you're coming from with "doesn't change anything meaningful," but honestly, learning how to cook brisket better does make a difference when you're feeding friends and family. The point is way more forgiving because of the fat content, nobody argues that. For the flat, I've had way better luck pulling it closer to 195-198 and letting it rest for like two hours in a cooler. That 203 target dries it out every time for me too.