[Mo-Dave]

With that small of a cut, taking it to 202 then putting in a 170 oven for 1 hour and 15 minutes sounds excessive to me. I suggest doing a bit larger cut and yours looked to have been trimmed way close. Butchers have this strange reasoning that if they trim off all the fat they can charge a really stupid price for a cut that will almost be next to impossible to cook without drying out and have very little flavor. For that size flat I would not trim anything unless it has a 2 inch fat cap but it wont. If it has little or no fat try putting a couple slices of bacon on it. take it to about 185/195, for a larger cut maybe 200/205 depending on how it probes, then wrap with some liquid and just wrap in a towel and let set for 45 minutes to an hour before slicing.

In the last pic it looks like you cut some of it with the grain, it wont affect taste but will be more tender if it is all cut against the grain. The stall will start at 160 and during that time is seems as if it wont go any further but it will and when it does it will go fast so you need to be watching the internal temp shortly after its starts to move. 160 is a good time to wrap with liquid if you want to wrap as you did. Save any juice from the wrap and pour back on brisket, I mean to say re wrap before placing in towel one it may have developed a hole and will leak out and it will keep the towel cleaner.

Brian in Main is giving good advice, each brisket needs to have some adjustments made just for reasons already mentioned like age, the feed it was eating, grade of meat, ect. I always tell people to check the gauges with boiling water so you can be sure it is saying what it really is. Sorry for the blog.
Dave