I know exactly where you're coming from, brother. We would eat burnt ends and nothing but burnt ends if I knew I could makle them from the flat. I just don't see it happening, unfortunately, and heres why:
My understanding of why the point makes such a juicy and savory cut to transform into burnt ends is that all the inter-musclular fats and connective tissues become melted together inside the meat, and if proper technique is utilized, these stay in the meat. If done correctly, burnt ends still contain many of the connective tissues and some of the fat and this is what give them the texture you have grown to love.
The muscle fibers of the flat and point are different. If I understand the cuts correctly, the point is more of a tubular muscle fiber, while the flat has finer stranded muscle fibers. The tubular muscle fibers have the most inter-muscular fat content, but also contain more collogens, which is where the natural gelatins are derived from. These gelatins are what makes the texture of the point most unique, giving it the soft, moist and chewy texture.
The flat will not give the same results, and could easily become dry and leathery if a very humid cooking environment was not used. Also, I believe that with the extended cooking time for the second smoke after dicing and reseasoning, the flat cut may take on a very grainy, mealy texture. I have never tried to actually make burnt ends from the flat, but this is what I understand about the two muscle types.