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Might as well jump right in!

Ski season is finally over and now I can spend some time with the Egg. In an effort to get my forum participation up so that I can participate in the rub exchange, I have decided to step up my cooking. I bought this today and have no idea what it is. Of course it is a brisket but is it a flat or point?  Once I can figure that out I will search the forum on how to cook it ( unless the answer is provided here) and share the experience.   I am truly a beginner when it comes to this cut but if you guys would be so kind as to point me in the right direction I'm sure i will have fun!  
"Sometimes you eat the bear and sometimes............. Well, he eats you"

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