Nothing wrong with cooking just the flat. My family likes it's because It's a leaner portion compared to the point and we don't need 12 lbs. of leftovers, lol.
A packer brisket contains the two muscles, flat and point, together.
Basic salt n pepper, spritz when it's lookin dry. Wrap if you choose. I wrap, others don't. Best to try both and find out what's best for you.
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