Interesting advice, thank y'all. If the flat isn't butter, I just must not be cooking it long enough. I guess I'm a bit gun shy after a couple of runs of some dry meat.
How do people get such juicy, tender brisket without wrapping/foiling at some point? I've had brisket at restaurants where they don't wrap at all and it's just moist and tender. I feel like there is some secret I don't know haha.