Many of the guys here trim pretty hard on the brisket before putting it on the cooker, a few remove the fat cap completely. It sounds like you have a fully trimmed flat to me. This is going to be a dryer part of the brisket, but, it does not require special handling with bacon or mopping. I will say, I have had problems doing hot-n-fast brisket flats, but, go for it if you can.
I would rub it up, inject (apple juice or beef broth, not butter) if that is your thing. Place on smoker at 235F if that is what you can get it to and let it run, no need to foil. You just want to make sure you pull it at the point that a probe (metal skewer, ice pick...) goes in very easily with little to no resistance. This will be somewhere around 195F up to 205F. A flat can dry fast once it comes out of stall.
I'm feeling bearish, and I'm packing a Wusthof Grand Brisket slicer from MABA
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