Point or Flat?

[Mr.Fabulous]

Note:

I didn’t purchase this ‘brisket’ only cooking for a friend

I can’t figure out if it is the flat or point muscle. Packaging does not indicate, only labeled ‘Morton’s of Omaha Texas Style Beef Brisket’ ..... we also know that isf false as no self respecting Texan would slather a brisket in anything other that salt, pepper, & if no one is looking, garlic.

Tried calling the brand, no phone number. Called the manufacturer (Cargill), closed for the 4th. Called Aldi & confused the customer service girl.

You are looking at the top. There is nothing that I would call a fat cap. A little patch of fat in the middle, less than 25% coverage.

So, give me your best guess, Flat or Point?

 

[Pits_N_Pellets]

That’s the point, perfect for making burnt ends if you like those!

found a google image that divides the pieces pretty clearly. There is a dividing line between the two, and often times you can find flats at stater bro’s.

 

[Mr.Fabulous]

Called a butcher friend of mine. From the pic & my descriptions he also agreed with point. Burnt Ends Baby!

 

[Mr.Fabulous]

UPDATE: Point wins! Confirmed when I sliced it. Pretty damn good for pre-seasoned, but I definitely prefer SPG.

They are currently hanging in an aluminum pan hot tub with some brown sugar, honey, cheerwine, bbq sauce, pepper, Meat Church Holy Gospel & bourbon. Will post a done pic when they are done.

 

[Mr.Fabulous]

They were fantastic