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I think that's exactly what I got, despite discussing with the butcher what I wanted, and sending them a link to Turner & George's brisket point page!
The butcher is otherwise great. When I wanted to do pulled pork, he got half a pig out the fridge and asked where I wanted it cut, so I got exactly what I needed. For brisket, as you say, their default is the flat and rolled Sunday lunch type.
le_james
UK brisket is a braising cut and tends to only use the flat of the brisket. BBQ brisket uses either a whole brisket (packer) or the point end.