I have only made one brisket before and it turned out so-so. I have researched the forums and have a game plan for smoking another one. I went to buy one at Costco and found that they had two types. One was cryo-packed and just called brisket and another was called beef brisket flat. The one called "flat" appeared to be trimmed of all fat on both sides. The one that was cryo-packed didnt look like a whole brisket. I did some research and found a whole brisket has a point and flat. The ones at Costco looked just like flats with fat on them. Is that normal for just a flat to come cryo-packed? I figure I want the one with fat anyway. Any ideas or tips would be greatly appreciated.