Ok, thanks for the comments. I think since it was such a little bit of fat at the bottom that its just fine to serve as-is and let the guest decide whether they want to remove it.
Yes, this was really good brisket. Melted in my mouth.
I actually did two flats, I foiled one and smoked the other for 10 hour till 201 internal. the 10 hour one is the one in the picture and was amazing. The foiled one tasted like potroast to me. So I have my method down, for my purposes!
Weber Performer, 18.5" WSM, UDS.