First time brisket cooker here. My four pound flat cut brisket has cooked nicely in oven. I want to be sure to cut it properly. It's rectangular, and I noticed long streaks on the top of it, running the length of the piece. I wonder if these are the muscles someone on another site referred to. To cut cross grain, does this mean I should cut it so the cuts are parallel to the length of the meat? This would make the cuts perpendicular to those streaks I saw. Thanks!