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I found a USDA choice CAB brisket point cut at the grocer yesterday and decided to go back and buy it today. It's 3.8 pounds. I've only cooked two brisket flats - should I do anything different with a point cut? It's well marbled and I'd like to get a good result.
My first post on this forum about my second attempt at brisket on my Traeger. The first one was a small 3.5 pound flat I found at Walmart that worked out pretty well - not as tender as I would've liked, but very tasty. This time I bought the a 5.5 pound USDA Choice hunk of flat (HOF) from a well...