Heck, I would buy a point with a little flat attached all day long over a piece of flat. That is a good piece of meat to smoke. I would run the cook at between 275F and 325F, whatever your preference, and cook it without wrapping. Or wrap when color is what you want and wrap with butcher paper. Cook until it jiggles when fussed with.
I'm feeling bearish, and I'm packing a Wusthof Grand Brisket slicer from MABA
"perhaps...but then again...maybe not..."