It is difficult to tell, but if you look at that fat vein, that vein separates the two muscles. Looking at the marbling it appears that the cut below the fat vein is the point, and what's above it is part of the flat. It is pretty well trimmed; to the point too much fat has been trimmed off. Which ever recipe you choose, when the brisket reaches an internal temperature of about 160°F, I would put it in a foil pan, add about 1/2" of low sodium beef stock, cover with foil, and continue to cook until you reach the desired doness. Or you may run the risk of ending with a very dry brisket. Most competition cooks now remove almost all the fat, and they will foil the brisket at some stage, and their briskets generally will come out moist.
An alternative that some people use is to place bacon on a rack above the brisket, so the fat from the bacon drips down. That will alter the taste of the brisket, and doesn't work as well as foiling. So if you want to see what brisket tastes like, the foil pan is the best way to go at this point.