I know I can't say for sure.
When you're done you may be able to see the grain direction from under the fat as you take the point off, or just try a slice from one of the corners of the flat and see what you get. The flat will tell you the grain direction, just more a matter of it being easier to mark it while it's raw. :)
Chalk that up as a rookie mistake....lol.....Been reading so much stuff on how to do it and the last thing i read(came in jeff's email) I forgot to do.
Update on above post, it is starting to form a little bark but not much. Just hope it turns out good. The best thing I got going for me is most coming to the cookout probably never had a good brisket