This is the first thing I smoked that turned out really good, so I've been doing them regularly. It is a point, but I'm getting them so cheap, I can't resist. (About .94 per lb.) Is a flat any less fatty? These are ok, but one end always has so much fat on top. But the wife likes that part so oh well. Any way, here it is. I did this along with a poirk loin roast that I already posted. The brisket is rubbed with yellow mustard and the rub is composed of the pack that came with it and hole peppercorns, granulated garlic, dried minced onion and some paprika. (Sounded different so I figured what the heck. It's what I had around). All mashed up in the mortar and pestal. Here it is at about the 2 1/2 hour mark while spritzing the pork loin. Huh.... no shots fresh from the smoker. I was more worried about the pork loin I guess. Any way, this was after about 6 hours on the smoker til it reached about 190, a 2 hour steam and a night in the fridge. Here is half of it sliced and ready for sammys. Notice that little piece at the bottom right? Guess who got that? Awwww yeaaaahhh. Ready for the fridge. See the few pieces missing on the right side? That's the fatty side and the wife couldn't resist. That's about it. Simple enough but still a fan favorite around here. Thanks for checking it out.