I'm no brisket expert, and wanted your opinions on this brisket and the butchering.
The point looks to me like half of it has been cut out, and this thinner flap left instead of a cap.
Does this look normal?
Thanks for looking.
Yeah, that's one seriously hacked-up brisket. I'd be having words with my meat shop, if it were me. Even the flat-end has a deep cut into the muscle...someone has some knife control issues, or doesn't know how to identify and separate the front-quarter muscle-groups. Yes, it appears as though they trimmed the fat-cap, and most of the point completely off.
I had one brisket about 7 years ago with a pretty good nick in the side of the flat muscle, and I wasn't real happy about that, but it was nothing compared to what you're looking at.
Ah, see, Essexsmoker, I failed to catch your location...makes a BIG difference, as I know pretty much ZERO about the cutting of meats on that side of the pond. My best advice would be to explain to your local butcher precisely what you want for a brisket (whole, untrimmed, both muscles intact, non-separated, etc). It is the whole muscle group from the front of the ribs up into the neck...maybe explaining it to them that way would help. Once you get the first one how you like it, they will understand your wishes better in the future and know exactly what to do when you order the next one.
There used to be a website that explained and showed diagrams and photos of various meat cuts here in the states, but the link is no longer valid...I did a search for it and came up with a bunch of odd sites.