Odd Beef Brisket

[slydog75]

So I haven't done a Beef Brisket in a number of years but I decided to do one for the 4th tomorrow. I'm in a different area than I was the last time I made one so I have a new butcher. I went in and picked up a 12lb brisket yesterday. The first surprise was that it wasn't in a cryovac bag and it had a length of butcher's twine run through it. I didn't think much of it at first so I didn't ask the butcher about it. I got it home and started trimming it and .. maybe I don't remember what this is supposed to be like, but it's.. odd.

I can't seem to find the layer of fat that runs between the flat and the point. IT also has this really thick vein of fat that runs from top to bottom. You can see it in the upper right of the pics. Does this make sense to you guys? Also, the fat looks a little brown, which you can see on the top left. Was this possibly aged? The butcher didn't mention that. I dont' want to call and sound like an idiot, so I'm asking on the mostly annonymous internet instead! What am I dealing with here?

 

[SmokinAl]

Take a photo from the side so we can see where the flat & point are.
Al

 

[tallbm]

I'll let the other's chime in as well but it looks to me like you may have just gotten a giant point.
From the 1st picture you posted it looks there may be a bit of the flat underneath poking out on the lefthand side of that picture.

If that is indeed a giant point then in my opinion you are in heaven! :D