If you are slicing your brisket the direction of the Yellow lines , you are correct. If you are slicing the direction of the Black lines you are not doing it correctly. I like to remove most of the fat between the point and flat prior to cooking and then separate the two muscles before slicing. Most of the time I make burnt ends out of the point and never actually slice it. The grain in this brisket it easy to see and you always need to slice across the grain. Hope this helps.