Steve wrote:

<<I beg to differ [OK, so that don't sound like a Texan].

Wow... I am thinking you are from the northern end of the State.
Just kiddin'.

<<The point is the thick side of the brisket, the flat is the
thinner side. Depending on the region, the point will also
include a layer of flat underneath it, or the point will be
completely separated from the bottom flat. >>

You are of course, correct. But to be even more correct, call the
point out not by its slang name, but by the more correct "deckle".
However, in the erudite group that make up my friends if I told them I
was giving them a sandwich made from the deckle, no doubt they would
think I was giving them the equivalent of Rocky Mountain Oysters.

We all call the deckle "the point" because we are tired of argueing
(mostly after too many beers) on which side is "pointy", and debating
why anyone would they call the end with the lump on it "the point".

>>I've never heard the term "butt" in relation to brisket. Even in
Texas. <<

As I mentioned above, you are probably more used to hearing the
colloquial "ass end". Maybe not if you are too far north in the State,
where they have actual seasons that prevent them from barbequeing all
year round. In San Antonio, it is always brisket time, and it is
certainly a treat to pull off a nice brisket and sausage at Christmas
after eating bird and pig as traditional meal fare.

Robert