"flat" vs round corned beef brisket

Be careful that you are buying brisket corned beef. Sometimes they corn the round, which is terrible.

I like the round cut often called the "point". It's not as lean as a flat but has so much flavor. We have a local purveyor here in SE Michigan, Wigley's - best corned beef I've ever made!

Also found on the Hotline, re: your question...from last year:

http://www.food52.com/hotline/4126-i-have-a-question-about-corned-beef

To be clear, the fat I'm referring to is internal marbling. Both cuts should have a substantial fat cap which should remain on during cooking. After that, any way you slice it, it will be delicious.

Brands? Find your local butcher.

I also like the "flat cut" much better flavor!

Point half = point cut = thick cut

Flat half = flat cut = first cut Less fatty so it's the most popular. Big mistake if you ask me. Fat = flavor!