So i've trimmed fat and rubbed my brisket, but I'm still confused over which is the flat and which is the point end.
The first photo below is fat-cap side up. It is thicker on the right hand side, and there is a "flap" of meat which I have lifted in the second photo on the right of the brisket. This sits on the top. This makes me think the right hand side is the point end although the opposite end is more shaped like a point I have seen from photos. The left hand side of the brisket is much thinner than the right.
Before I stick it in the smoker can anyone tell me which end is which, and where I will want to stick the probe? Assume in the thickest part of the brisket which (I think) is the point at this stage. Any help appreciated!
Image 1: Left side looks like point, but right side is much thicker and has a "flap" of meat on top.
Image 2: Right hand side of brisket. The "flap" in question.