Hey folks-- I'm going to do my first REAL brisket (the unreal one was on the ECB and wasn't much of anything, had to pop it in the oven 'cause it wasn't reaching proper temperature so it doesn't count) tomorrow. I've looked over the trimming tips, thank you to everyone and I will be doing it fat cap down. However, I can't seem to find some kind of diagram that would show me how to differentiate between the flat and the point when it comes time to slice/ chop. Any help would be appreciated. Thanks!