Originally Posted by oldpenny16
A. Brisket is a cut of beef — taken from the breast and foreshank of the animal below the first five ribs. Brisket is usually sold without the bone, and comes in one of two sections: flat cut, with less fat and a higher price, and the fattier point cut.
I realize that you got this from a website, but brisket if used for corned beef usually has both sections together, unless one asks for the lean corned beef which is usually just the flat w/the point or deckle removed (as well as the underlying fat that is between the two pieces of meat.
All Texas brisket BBQ I've had has just been the flat.
However with all meat, fat is where the flavor is. It's why I use chicken thighs as opposed to breasts.