They come from different parts of the brisket.
Brisket, whole, is a long flat piece with a layer of fat between layers of meat, but for the point end which does not have that layer.
The point cut is less expensive where I live, but I like it because it's leaner. Most people prefer the flat cut because they feel it's more tender and flavorfull, the reasoning being that flavor comes from fat.
Linda C

Hmmm...the flat cut (also called thin) is MUCH leaner and the uniform shape makes easy and attractive slicing/slices. It may be slightly more expensive (a dollar a pound more here) but I think it is a better value because the point cut shrivels up due to the fat and you have less. I prefer my meat to be lean. If you like more fat than I suppose the point would be the way to go.

For the first time last year my store had rounds but I didn't see them this year. I got mine for tomorrow (day early) but will pick up a few more for the freezer.

Happy. St. Paddy's:)

I totally agree with you, Maggie, the flat cut is MUCH, MUCH leaner than the point and much easier to to fit in the baking dish, it doesn't look like a mountain range, peaks here and there!

The point cut...at least thost that I have bought in the past, has the fat on one side mostly which can be cut off, the flat cut has layers, making it difficult to remove.
My mother always INSISTED on the flat cut...she never ever cooked the point cut and that's what I did for years and years, until once I needed some corned beef and all they had was point cut...and I thought "What the H...." and bought it and cooked and found it yielded bigger slices of lean meat. And then alother time I found point cut on big time sale, so I bought a bunch and froze them...and they were also good. Now I look for the point cut but can't always get it because it's often a little cheaper (not as much aas $1.00 but more like $.40 here).
I have a point cut in the refrig, I'll take a picture of it before I cook it.
And I don't bake a corned beef, I make a traditional boiled dinner.
Linda C

In Canada, briskets are sold as doubles, the one with the layer of fat or singles, the thin cut. I've bought both. But prefer the leaner single cut.

Ann

I also make the "traditional" boiled dinner but I put the meat in the oven while I do the vegetables.

The flat cut here is over a dollar more than the point end. I hate paying for a bunch of fat that is going to be dumped, it is a waste of hard earned money, in my opinion!

I buy whole briskets for preparing (in a pressure cooker) large batches of Texas style BBQ pulled brisket sandwiches. I trim these myself and without a doubt the point end is the fattier part of the brisket. It is the point end that has the fat layered in the meat of an untrimmed brisket. Depending on how the brisket was trimmed before curing for corned beef, some flat cut pieces of corned beef can still have a thick fat layer on the outside of the meat. For corned beef, sometimes the fat layered in the point cut is removed sometimes it is not. I prefer a well chosen (little layered fat) point cut for its flavor. However, most of the time I end up with a flat cut because it looks much better. I tend to chose corned beef pieces that are not overly fatty.

Dan

I always buy the flat cut because it is easier to cut neatly and easier to remove the fat. Every one I have ever bought has a layer of fat on one side, but I do check them over carefully to be sure I get a very lean one. After cooking I just cut the fat off. I don't boil my corned beef, I cook it in the oven in an oven bag fat side up with extra seasoning sprinkled over the thin layer of fat. Comes out great that way, it is how my dad taught me to cook it. I have one in the oven now! I was going to make it Monday, of course, then I realized that my son has a meeting & my Hubby is going to the Bulls game Tuesday and my son has a meeting on Wed. That only leaves Thursday for leftovers since Friday is meatless and Saturday I am having everyone over for Easter Saturday. I figured I better make it today so we can have leftovers on Monday and finish up any scraps left on Thursday. I'll make fresh Irish Soda Bread on Monday.

I bought a flat that was mis-marked as a point at my grocery store. Usually I buy a point because it is much leaner (and cheaper per LB) but this year I decided to try the flat.

I will report back with my opinion after I make it tomorrow... (at $1.29 cheaper per lb this year).

Alexa

in a pressure cooker it doesnt matter

I buy flat cut brisket from local pastured cattle - less fat, but enough to help tenderize and flavor the meat. I use a slow cooker on low for many hours... (ie, at work, and including the commute back and forth.)

Nine years after posting and still not settled???

How is your traditional boiled dinner done?