Hey gang, I still here struggling with briskets. I don't know why I'm not getting it. Pork butt, pork ribs, london broil, turkey legs, turkey wings, turkey legs, chicken, pork loin--I rock in those areas. But dang brisket, I can't do it. Anyway, folks with serious experience, if you didn't cook a full packer but had to choose a flat or a point, which would you choose and why? I'm talking about brisket to slice, not pull nor burnt ends. I'm here watching BBQ Pitmasters and have fallen in love, again with brisket. Thanks!