Trying to do this for the first time but I cant even figure out the difference between the flat and point. I am starting to think I was given the worlds strangest piece of meat. To me it looks like the entire thing is the point. There is a line of fat that is running through the meat which is seen in the first picture where I have cut it open a bit. If the left portion of the first picture is the point then my entire brisket is basically the point. Can that be possible?