Name that cut [brisket]

Hard to tell.  Your pics don't give us anything to measure by. Also, you didn't give us a weight?

From the third pic, I would guess you have some flat and point. The normal separation of them would come along the natural seam outlined by the fat line in the pic.

Any other opinions?

Good luck and good smoking.

Looks like mostly a flat to me, but it is hard to tell.  I would not trim the fat.  Brisket is brisket, so unless is was a crappy steer, it's a fine cut if you cook/smoke it correctly.  You say your first attempt was so-so.  What was your method/process?  If you fill us in, we can help tweak things and help you get a better result.  Brisket is pretty simple in terms of the basics -- it just takes a freaking long time to git 'er done properly.

I missed the weight.  Definitely looks like point and flat.

X2 on Al's suggestion.  I cook those at about 220.

Good luck and good smoking.

That is half a brisket from the point end, has some of the flat on it but definitely a point end:

Beef Brisket Point Half Boneless

Beef brisket point half boneless is the brisket (breast) section between the foreshank and plate. It contains of layers of fat and lean meat, but no bones. Often cured in salt brine to make corned beef brisket, it is usually prepared by braising or by cooking in liquid.



from: http://www.mealsforyou.com/cgi-bin/customize?meatcutsbeef.html

1) What type of cut is this?  Brisket point half

2) Should I trim any fat before cooking? Your preference, depends if you enjoy F. A. T.   ( Flavor And Tenderness)

3) Is this a good/fair/bad cut?  It is considered the "wastier" end of the brisket, not as lean as the Flat Half:

Beef Brisket Flat Half Boneless

Beef brisket flat half boneless comes from the brisket (breast) section and is cut from the rear portion of lean meat and fat closest to the plate layers. The breast and rib bones are removed. Often cured in salt brine to make corned beef brisket, it is usually prepared by braising or by cooking in liquid.



from: http://www.mealsforyou.com/cgi-bin/customize?meatcutsbeef.html

but will cook and eat real nice too, esp. if you enjoy some fat in with your meat (wouldn't be a brisket if it didn't have fat!  yum!)

Why would Wegman's/any retailer have these on sale at this time?  Point halves only, not Flat halves?  Well, summer is over.  Whole brisket sales dwindle.  Packers know, however, they can get good price for flat halves from processors for the upcoming St. Patties day in Feb but not as much demand for points, so they sell off the points for the holidays for fresh and send the flats to processors.  

There you go from the man who knows.....