You can trim back the excess fat and have one heck of a BBQ. The point is the piece usually used to make "burnt ends" from... so you would separate the point from the flat during cooking to finish the pieces as you see fit. The grains of these two portions of a packer brisket, run opposite each other, so it is fairly easy to separate them during the cooking process.
Andy, I've never tried separating the two during the cook. At what point do you separate them? Tips on finishing the two cuts? Please... more info!
I think I gave the pork secret in another thread ... it is like a scavenger hunt... Drop a tip in 6 threads, and make you piece em together LOLNow Andy about that Pork how....................
Now that is scaryI like how you think THom