For making Jerky, corned beef, Pastrami or Montreal smoked beef I use the flat and the point for slow smoking or pot roast. Tackling a 15 Lb. piece of fatty meat can be a little intimidating I followed these easy instructions.
The best information I found on how to split the point from the flat.
http://www.smokingmeatforums.com/t/9...ting-a-brisket
From "Pit for brains" that name kills me
I have this on a printable PDF, PM me if you want a copy it was too big to post.