Brisket flat vs point, I finally picked a side

Cooked two briskets side by side last Sunday in Memphis. Did the flat straight, no crutch. Wrapped the point in butcher paper after 5 hours. The flat came out drier but the bark was unreal, like a crust you could tap. Point was way juicier but the wrap softened that bark. I got guests arguing over which was better. Which cut do you all prioritize when the smoker's full?

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leelewis23d ago

Wait, you ran the flat naked the whole way and it still got a bark you could tap? That sounds like science fiction to me, most folks I know would have a hockey puck by then.