I miss being able to get reasonably prices brisket!!
Around the Tampa Bay area all I can regularly get are flats. Once in a while I run across whole packers but they still ask the same $2.12 a pound -- and I ain't paying that for fat cap!! :D
I have good luck with my flats but then I pay close attention and use bacon on top if it has no fat. Whole briskets are great and stay moist with little effort -- we've had many discussions on trimming, carving, etc., too so there are still a lot of questions out there. I had the benefit of 9 years in Texas and two years in a Texas cafeteria company to learn how to butcher, prep, cook, and carve brisket.
So, like I said, if I could get packer brisket at $.79-$.99 per pound that's all I'd cook. However at $2.19 or so I'd rather stick with a flat and use bacon! :D
The big key to brisket is low and slow, use your thermometers, mop/mop/mop/mop!!
Patience will be rewarded.