Indeed, that is a full flat and it looks like a good one. It should cook up great, as long as you let it cook until it is probe tender and/or floppy. No reason to fear cooking a nice flat like that. Hopefully, there is a fat cap on the bottom side, leave it alone and cook it up.
I'm feeling bearish, and I'm packing a Wusthof Grand Brisket slicer from MABA
"perhaps...but then again...maybe not..."