I ventured into the New York section because I wanted to drool over good pizza and Italian sausage. I saw this thread and thought I'd take a look. I am not trying to start anything here, just wanted to point this out. I was absolutely blown away by the brisket descriptions. The "lean" brisket is what is served as brisket when you order it. Done properly it should be moist (not dripping with fat), tender and if pulled between your fingers should stretch like an accordian. The "moist" brisket is normally chopped for chopped BBQ sandwiches ($1 or $2 each), not served as brisket. If you are being served the point (aka moist) part of the brisket, that's not good BBQ. When you buy a brisket here, a whole packer brisket, there are two basic parts - the point and the flat. The flat is what you are concetrating on when you BBQ, it's done when a fork or other implement of destruction slides into the meat with little resistense. The point is loaded with fat which renders as you cook basting the flat. Some people will cut the point from the flat and put it back on the smoker to further render the fat, I'm too lazy and trim out the fat as much a possible. Hmm, now I'm hungry.