We had a thread on this article a couple of weeks ago (might have been on another forum). All I remember is being underwhelmed by the graphics showing them slicing the flat with the grain, not knowing anything about burnt ends, and telling you to "slice off the top of the brisket (aka the cap)." Terms like "point" or "deckle" and "flat" and how to separate them along the fat ribbon were apparently in the lesson they hadn't attended yet. It was pretty obvious the author hadn't done his homework so I blew off the rest of the article. Let me know if I missed anything important.