Totally fair, I appreciate the extra detail!

Saw Smashing Pumpkins there and maybe Dio.

Not really, it's just a personal preference, there's nothing wrong with either one! A lot of people prefer the flat for the reasons we both listed, I just don't agree with it being "better", as it's a totally different eating profile for each cut.

Weird Al

Live, Lush, & Weezer (I'll never forget the lineup because BRU said it over and over again like that for months!)

Winger

all in the 90s I think

Sounds like you know better than me

Looks like $3.99 and up: https://www.bjs.com/category/seasonal-home/st.-patrick-s-day/3000000000000236988

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Brisket of any kind is really not that complicated. Whatever method you choose whether it smoking, braising, boiling, roasting, slow cooking, pressure cooking, steaming, etc cook it long enough and don't dry it out and it will be fork tender.

My restaurant we use the whole brisket. That way you get lots of meat from the flat and lots of juicy flavor from the fat from the point as well. In my opinion that's the best way to do sandwiches. It does require some planning though because you can't really slice the point on the slicer until it's thoroughly cooled overnight.

This is the best!!! Chilled leftovers slice up beutifully thick or thin depending on my mood and gently steam until tender again the next day.

I disagree. It is as tender as you make it. Cook the point a bit longer, it will be just as tender, with a lot more flavor, and significantly juicier, as it is essentially self basting itself with fat from the inside as it cooks. Yes, it is much fattier. If you like lean dryer proteins like chicken breast over thighs then you will prefer the flat. I usually buy a whole brisket that way I have a mix of both on my plate, but that's a lot of leftovers unless you have a crowd to feed. Though it freezes well even when cooked and who doesn't like sandwiches or hash?

Anyone know what BJ's goes for?

Ngl, that sounds sick.

What the hell is going on at Dave’s good lord

woonsocket is RI's source of 'Florida Man' like stories

I saw corned beef at Trader Joes this past Sunday, don’t remember the price.

Shaw's requires a digital coupon ($1.27/lb) I believe

Last year I did 2 flat cuts in my crock pot. Added the spices that came with it, a couple bay leaves, a can of beer and a good splash of red wine vinegar. Got it going before I left for work on low setting. I could cut it with a fork when I got home

Has anyone tried making jerky out of this?

Taylor Dayne, Stevie B, Blue Oyster Cult... All mid to late 80s, I think.

The west greenwich location is a small market within their distribution facility. They are working on building a full sized store at this location

Nice, thanks!!!

Broadly speaking, flat is better. More meat, more tender, less fat.

I generally do mine this way. Cover it with water in a large pot and bring to a boil. Skim off any of the junk that rises to the top and then add the pickling spice, either from the packet or from a container of it (which is what I do). Bring it down to a simmer and let it go for a couple of hours. Usually 2 to 2 1/2 hours will do. Then move it to a baking sheet. I generally line mine with foil. Heat your oven to 400. Some people add a glaze or something to it, which I've done and it's excellent that way. A mustard based one would be the way to go. Then roast it in the oven for about 30-40 minutes or so.

I did not know that. I live in west Warwick.