There's been alot of questions about identifying the point and flat then separating the two, so, I figured I'd show my technique..

Here is a normal packer brisket. This weighs in at about 16 lbs.

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Here I have outlined the "corn" or "kernel" with a piece of butcher twine.

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This string shows where the point and the flat meet. The flat is atop right of the string.

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Again on the other side. Notice the definate line of fat all the way around.

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I like to remove the corn first.

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Again, here's the separation line.

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Cut along the fat from the top towards the bottom. If you start cutting red meat, just shift up or down to get back into the fat.

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It gets easier as you go. Find where the fat meets the meat and your on your way!

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Voila! A separated brisket!

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I like to trim most of the fat from my point. It's purely optional, I just think the meat is marbled enough on it's own.

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