Haven’t bought a whole brisket in years/decades. Just too big, too much trouble trimming/cooking. I’ve boiled, tried to smoke (electric smoker - not very good results), baked, but always, as far as I remember, point and flat separated due to size.
There was a recipe, found or created by an uncle, shared by the family, for an oven brisket with Woody’s Cook-In sauce and other seasonings that was what we considered BBQ brisket in the era before I discovered C-Texas smoked brisket. Haven’t made that in decades.
