My family has had corned beef and cabbage ever since I can remember as a kid.
I've had the point cut as well as the square cut and its the same. Just like a London Broil is the same as the Round Steak. Both come from the same part of the cow, just next to one another.
I have always boiled my corned beef in a big pot. I pour the juice out of the packet on the beef in the bottom of a pot. Then I put more water in the packet to get all of the flavor out of the packet and bring the water level up to the top of the meat. I turn the fire on medium until it starts to boil and then turn it down to simmer. Just high enough so it still bubbles/boils. I cut the spice packet open and pour it in the water. Three hours later I add whole washed potatoes and cabbages that I have sliced into 6 or 8 portions with the core intact. I also add a couple of large quartered onions. After the potatoes are done, usually an hour, I turn the fire off. I place the onions and cabbage pieces on a serving bowl with the cabbage, the potatoes in another bowl and I take out the slab of corned beef and slice it and serve. I put some of the corned beef water in a bowl and I usually put some of the water over my potatos for added flavor.
I like the way the cabbage takes on the corned beef flavor as do the potatoes.
I usually buy 3 or 4 packages of corned beef to go in my freezer and then we have them whenever cabbage goes on sale throughout the year.
Good luck to you and yours