Here’s the truth bomb. The flat is overrated. Don’t @ me. I love it, I really do, but it’s a diva. It demands attention. The point just works.
But a great barbecue pitmaster knows how to handle both. They don’t pick sides. They treat each muscle with respect.
And they always, always save the point for themselves. That’s the real pro move. Want to know why? Because the point has the most flavor, the most fat, and the most soul.
Final Fun Fact
The point is also called the “deckle.” Say that at a party. “I prefer the deckle cut.” You’ll sound like a scholar. Just don’t ask for it at a fast-food joint. They’ll look at you like you’re speaking Klingon.
So next time you’re at the butcher, don’t panic. You got this. Flat or point, you’re about to eat some magical beef. And if you mess up? No worries. Put some sauce on it. Barbecue sauce fixes everything.
Now go fire up that smoker. Coffee’s on me next time.
