<RJ> wrote:
> re Corned Beef & Cabbage;
>
> I had the choice of "tip cut" or "flat"

That would be the 'point' or the 'flat'. They may have mis-labeled it, but
there is no such thing as a 'tip' cut of brisket.

> I chose the tip cut...
> They all come in transluscent bags...
> so I chose by weight.
>
> Prepared it pretty much "a-la-Sheldon".
>
> And it was FATTY....darn near inedible fatty.

The point has much more fat and collagen than the flat.

> After a while, we put it back in the pot,
> and finished off the carrots/cabbage/taters.
>
> I chilled the meat overnite, hoping for some snack cuts.
> Again... more fat than meat ! We fed the neighbors dawg.
>
> I've eaten great corned beef meals before,
> but this was way too fatty.
>
> How do I avoid this next time ? ( if there IS a next time? )

You buy the flat. it is the much leaner portion of the brisket.

--
Dave
www.davebbq.com