Why is it that all of the chain grocers regularly market brisket flats but you never see the points in the meat case? What do the meat cutters do with all of those points? I would love to be able to buy just the point for a smoke as all of my family and friends seem to prefer the moister, more tender meat of the point.
Has anyone ever tried to get just the point from a chain grocer? Did you gave any luck? I assume the smoking process would be the same as for a full brisket, correct?
Thanks in advance for your help.