I did a brisket flat yesterday and it turned out great!
I used a coffee rub I found here and it made a great bark. I smoked to 175 IT (got a little hotter than I wanted it because I had to run some honeydos), I foiled to 195 and wrapped and put in the cooler for 1.5 hours. Total smoke time 7 hours at 225.
It was tender and very flavorful but just a tad dry. I didn't inject it and I think that would have helped with the juiciness. It had a great smoke ring. Even my wife who really only likes to eat fillet, liked it which is saying something.
Here are a couple of pics...