Relatively new to the world of smoking. I've tackled ribs and chicken many times last summer, but this year wanted to go one step further and have just taken delivery of my first beef brisket. It's a large Australian grain fed brisket from Tom Hixson (im from the UK) and i'm having real trouble discerning which end is the flat and which is the point. In most brisket photos I have seen it has been very obvious. Even the underside offers me no clues as to which end is which. Obviously I will need to make sure I get this right so I know which end to stick the probe into and can carve it properly.
Ive included photos of the top side and underside. I *think* the flat is where the "silver" sticker is (on the right) but really cant be sure. Any help much appreciated!