i'm another that has never foiled and the brisket comes out nice. i usually do packers but did a flat for a co-worker and it came out well and his guests loved it. as for the burnt ends, i second the notion that you can just chomp up some of the "well" done edges and they are "burnt end" like and very good. good luck. i'm not sure where in new england you are located, but if you are anywhere near worcester, i get my whole packers at Fairway beef just off 290. i don't recall what i paid but it was comparable to BJ's which only sells the flats now.
Al - CG SuperPro w/SFB and Outlaw w/SFB, 18" WSM, 22.5" WSM