I've noticed that in my area there are few briskets that are indeed whole briskets. Most of the time you can find the flat or the point and when you do find a whole packer trim brisket, well it's just a little too pricey for me.
So my question is this. If you had to choose between the flat or the point, which one would you choose and why? Also, are you still looking for an internal of 190?