The votes are in, and I'll be doing my first brisket. I'm a little overwhelmed at the moment tho. I was looking at them at the store today. There are two kinds. One had the fat removed, for 3.33 a lb. The second had the fat on them for 1.67 a lb. Which is the better deal? I don't plan on doing anything with the fat as I've seen mentioned in here by some.. the fat will be thrown away. What is this point and flat I hear about? The trimmed ones have the point removed already? The ones at the store looked to be several inches thick.. but the q-views I've seen of the finished product look to be only about one to two inches thick.. When it is done, do I cut it in half? Is there a layer of fat in the middle? That's kinda what some of the q-views I have seen in here look like. I could probably read several posts and find the answers.. but I'm lazy and it's getting to be crunch time and I should be buying this thing very soon..