re: What’s a good price per lb for brisket?

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The point will always more tender and juicy than the flat no matter what. When the flat is perfect the point will be fine.

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I've kind of always gone off the temp of the point, making sure that I get that perfect because that's the best cut of the whole hunk. Essentially I'm willing to sacrifice part of the point.

If I pull the it when the flat is at 203 but the point is at 185 or something, I feel like that would be missing the best part because the fat hasn't broken down in the point.