The brisket flat was among the most disappointing flats I’ve used. I usually separate the point and flat during prep and cook them separately. I kid you not, no part on the flat was much thicker than the handle on my knife blade. My future brisket needs will probably be deferred to SRF, which has been a consistent producer and the wagyu brisket was recently cheaper than the prime from creekstone. To sum up, I was disappointed in the brisket cut—I paid a premium price and got an inferior product.
The verdict is still out on the ribs and butts, as I have not prepped/cooked them yet. I will adjust the rating up or down pending that result.