Once again, I'm not crazy about flats. I think they are great for pastrami, but I happen to be a point junkie.
As far as the whole thing goes, brisket was considered the worst cut on the beef. The art was to take the worst cut and turn it into pure edibility and goodness. I can't see paying more for what might be considered the best worst cut of meat.
I also get many different brands delivered (Their chioce). Sometimes it exel other times it's national, this time it just happened to be black angus. I really don't see, nor can tell any difference in flavor or appearance.
JMO