which part?

I love simple questions. It would be the point for me. I'd run it up to about 210* and then follow these simple steps.... burnt ends 101

Buy a point and a flat. Place the point on top of the flat and let her rip.

Never tried it, but why wouldn't that work?

If I had to choose, I am with Cal. Burnt ends all the way!

I buy my Packer Briskets @ SAMS. Have you checked there?

Given the option between point and flat, I'll take a point any day. They are simply more forgiving to cook, render a more moist and flavorful piece of meat and are easily converted to burnt ends.

190 o temp is irrelevant be it point, flat or packer. Testing for tenderness determines when it's done.

Good to hear from an old friend,again.

Like all the experienced cooks above,what you get in flats are often trimmed and cut smaller for the home cook to make pot roasts,etc.
Unusual to find plain points, as they are usually tossed in the grind barrel-except KCMO for burnt ends.

If you can make friends with any restaurant guys,they have an order number of 120 from their purveyer.A light case could be about 60 lbs and five packers. It will freeze for a year.120 should have point and flat.

quote:

Originally posted by BornHungry:
... well it's just a little too pricey for me.
...

How much? It might just be high for your area. But in most places a whole packer is cheaper per pound than the trimmed flat / point as they charge you for the trimming.

Will dittos who said the point above the flat on a two rack pit works pretty good. Not as good as a big old pork butt but sorta similar. At the stores around us pretty good chance of finding packer briskets at several places for them who can afford it. Guess its a rare blessing for living in big towns.