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I have heard many of you say that it's better to cook the entire brisket. But with them coming in at 10-15 lbs I typically don't have time to cook that long. Isn't the point the better piece of meat over the flat? I saw my local store had point only this wk-end coming in at 5-7lbs. You guys have any experience cooking just the point. I typically see just the flats but this time they had some point only.
XL Egg Owner Since Dec 2013 - Louisiana