That's right, Gary, they are 2 muscles, and the grain runs different directions. The point has more fat in it than the flat. Separating them, when raw, is a challenge. I started to try it one time, and gave up. I just couldn't seem to find the separation point easily. Once cooked, however, it's pretty easy (the fat layer between them is soft). I sometimes separate them before slicing, so I can turn the point the right way to cut across the grain.
I think the packer cut brisket cooks better because of the mass of the two parts, and the additional fat in the point helps keep the flat more moist. I saw a really good article on this once - I'll try to dig it up and post it.