article on brisket
There's an article/recipe in Cooks Illustrated this issue (cooksillustrated.com) about "Authentic Texas Brisket." Pics of whole, point, flat, and the like. Looks yummy. Recipe uses flat, since that's more widely available. But guy who did recipe said he prefers it with point. Moister portion of the cut.
Maybe I'll have to try it. Just to verify the recipe, you understand.
The recipe shows a metal kettle, with offset coals for low and slow. At about 300, the cooking time is 6 hours or so, with a half hour rest. Brisket is brined and seasoned.
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I picked up a brisket on the way home, so I will try it this weekend. Flat, at Costco.