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

quote:

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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.

Same. But Im watching both temps and moving it around accordingly.

Dry Flat