AbsolutNET wrote:The problem with getting a point is that you end up with a bunch of the fat that isn't going to melt away and will just be inedible. It can be a bad choice if you're going to try and slice and serve for friends or family. I stick with flat's for corned beef, but if possible I try to buy an entire brisket and cut it up. They are about $2.40/lb and 13-15lbs or so up here
This may be, as I do not like the flavor of corned beef. I always smoke my briskets. I also always use the point cut when I can find it. You are correct in the fact that not all of it melts off, especially if you get one with a rather thick layer of fat (which I prefer for my long smokes), but I usually end up serving half of my brisket sliced and shred the rest and put it away for another day. I have found the fat can be scraped off rather easily with a knife or fork, and what remains is like the trim of a steak and can also come off rather easily.
As I did show in my original post though, the point cut is meant to mostly be shredded, and not sliced. They recomend the flat cut for slicing, so I assume they recommend the flat cut for corned beef, but I have only cooked with a flat cut for my purposes one time, and it came out ok but not nearly as flavorful as the point cut. Just MO