I took a closer look at the flats they have available, and most of them do have a decent fat cap on them (they are actually underneath, so I didn't see them before). I talked to one of the butchers on the floor and he said you can ask the guys inside for a "whole brisket" and they will do it.
I have a feeling that a "whole brisket" might just be a flat with no fat cut off. It was busy as hell when I was there and couldn't get any of of their attention, but I'll check it out next time.
I think I'm gonna start with flats until I can find a good source of packers in Atlanta. The fat cap looked pretty decent on the ones I saw, and I'll give them a good mopping every hour, plus bacon if I have to. I'm in the medical field, so I'm used to dealing with lack of sleep, although I avoid it when I have to :D
“If you don’t know who I am, then maybe your best course would be to tread lightly.”
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