Brisket Cut question

[Jim Smithson]

HI
I have a recipe I wish to follow for Brisket and it calls for 5-6lb Brisket, bottom muscle only.
I typically hear point or flat....what are they referring to here?

I am considering just doing a whole but still want to know what they mean by the above.

 

[Harvey M.]

Got this from this thread...
http://www.virtualweberbullet.com/brisketselect.html
Here's an easy way to orient yourself to a whole brisket: One side of the brisket has a large area with essentially no fat on it. With the fat-free side facing down, the flat is on the bottom and the point is facing up at the high end of the brisket.

 

[Jim Smithson]

so, the bottom is the flat?

 

[Doug D]

You need to purchase or ask for a flat, also sometimes called a "first cut" brisket. The point is not typically offered for sale separately, anyway.