IBP may call them a #182?
I hope the butcher at least kissed you,when he charged double.
You don't mention what you are cooking on.
Traditional CS,I cook with the point/fat up.
Sometimes they just cut it square,and don't get concerned how the point runs.
I'd stick a probe in the thickest part of the flat,just like usual.
The trimmed up point may render,just like a flat.
If not,chop it,or throw it back in the cooker for a couple of hrs.
I always figured bacon was what you fried to go on BLT sandwiches.
This might help some
Brisket Tutorial
Hope this helps a little.