I finally went to a meat place outside of town today. I had thought in the past that they were just one of those bulk meat places that you could get packages from but turns out they're a full butcher shop. Their briskets are IBP Select grade. I got one that's 10.61 lbs at $2.39/lb for $25.36. Looking at it in the store I thought it was a flat only because the flat is so big and the point so small. Anyone know it that's characteristic of a better brisket or just happened to be that way with this one? The lady at the counter didn't know, I'll blame that on being in NC and won't let it keep me from going back if the meats are good. She gave me a package of their own breakfast sausage for being a first time customer. Looking back now I should have known it was a whole packer, just too thick at the end.. I'm definitely learning though. I did a decent job of separating them. I decided I wanted to separate this one to see what kind of difference it made in cooking time. I injected with a mixture of beef broth, apple juice, and Durkee Sweet & Smoky Rub. I injected a while ago and put the pieces in ziploc bags with the leftover injection. They'll sit in the fridge for about 4 hrs before I put them on. I'm going to use Bone Suckin Rub on the outside and spritz with the leftover liquid every couple hrs.