Yes, James, I am persuaded that was a whole brisket. Though it was a little on the light side compared with some other briskets, I did observe a distinct layer of fat that separated two different tissues with different grain patterns. And the small section, which was on the right side of the pic, was marbled with fat. Perhaps it did not appear so obvious as I tried to remove as much of the topside visible fat as I could.
Can you tell me more of what it was that you were not as pleased with yours as you wanted it to be? Did you use a dry rub cure or a wet brine? Any details?