Started some flap meat for some beef treats. It's been a few months since I did this. The last batch was better than any other cut for faux burnt ends, except of course the real deal brisket point. Unfortunately, I can't find just brisket point and I'm not big on the flat.
This cut, labeled "flap meat" by Costco, has very similar muscle/fat marbling and the results last time were excellent.
This cut, labeled "flap meat" by Costco, has very similar muscle/fat marbling and the results last time were excellent.