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degggendorf OP t1_jc7yevy wrote

Reply to comment by Distinct-Ad5751 in Corned Beef Pricing Roundup; Happy St. Paddy's to one and all by degggendorf

Broadly speaking, flat is better. More meat, more tender, less fat.

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Shoddy-Sleep-8832 t1_jc8c59a wrote

I disagree. It is as tender as you make it. Cook the point a bit longer, it will be just as tender, with a lot more flavor, and significantly juicier, as it is essentially self basting itself with fat from the inside as it cooks. Yes, it is much fattier. If you like lean dryer proteins like chicken breast over thighs then you will prefer the flat. I usually buy a whole brisket that way I have a mix of both on my plate, but that's a lot of leftovers unless you have a crowd to feed. Though it freezes well even when cooked and who doesn't like sandwiches or hash?

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degggendorf OP t1_jc8geag wrote

Sounds like you know better than me

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Shoddy-Sleep-8832 t1_jc8hj1w wrote

Not really, it's just a personal preference, there's nothing wrong with either one! A lot of people prefer the flat for the reasons we both listed, I just don't agree with it being "better", as it's a totally different eating profile for each cut.

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