I thought it would be proper to reply back to this topic with the following:
A couple days ago I picked up an usda select packer brisket from walmart. I figured that it would be my next victim. I just pulled it off the smoker 13 hours, OMG. I will never do another flat only again! I will never foil again!
Closeup of flat and point junction.
This is the point section, the fat cap was crisp and rendered down. Last time in the foil the fat on the flat didn't as much.