It looks great for your first brisket Tim! I haven't tried a hot & fast on flat by itself yet but from what I understand, it is harder to cook than a whole packer brisket.
I've done 3 packer briskets hot & fast (with injection) and have tried foiling around 170 and also tried not foiling until it was time to let it rest. Mine came out juicier when foiling around 170. Juices continue to flow out of it during the foil time and you can use those juices when you slice & serve the flat.
I usually let mine rest in a cooler stuffed full with towels for 2-3 hrs.
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