Just finished dinner not too long ago - the Goldin's brisket flat was definitely a little saltier than the point (aka deckle)... I wonder if it's because the fat does not absorb as much salt as the meat does...? Anyways, it was still delicious. I found the flat a little spicier, heat-wise, than the point. Of course, as it was a lot less fatty than the point, it was also a lot drier. That's not to say that it was a dry piece of brisket. On the contrary, it was as moist as such a lean piece of meat could be... After following Goldin's instructions regarding boiling his brisket in the vacuum seal bag for three hours, I can't help but wonder: is this a better technique than steaming the meat? I poured almost exactly a cup of liquid out of the vacuum seal bag after the three hour period, and I couldn't help but think that if I were to have steamed the brisket, that it would not have lost as much liquid. I will email Goldin to ask why he recommends this technique rather than steaming, but until then, does anybody have any opinions on this matter?