Hi all
Got my first ever packer from Tom Hixson today. Last summer I smoked about a dozen racks of St Louis ribs, a couple of pork butts and a few chickens with great success but wanted to branch out this year. Problem is i'm struggling to identify which end is the flat and which is the point! Both look like the flat to me and in photos i've seen of most briskets, it looks easy to identify. Was hoping the more experienced amongst you could help me out.
I've uploaded two images here: http://imgur.com/a/wuXBx
Any help appreciated!