Well, last night I pulled when the flat hit 170*, wrapped in foil and placed back in the Big Block. In about 30 minutes it was reading 185* so I pulled it and placed it in a cooler wrapped in towels. Then I got thinking... this is probably where I went wrong.. ;o)... that seemed way to fast to jump up another 15 degrees, so I got it out of the cooler, stick in a digital read thermo in the flat and it read 165*. I stuck it back on the smoker for another hour and it read 185* again. Pulled and placed back in cooler for 1 1/2 hours.
Bottom line... it turned out to be quite dry. The point was not all that bad due to all the fat content, but the flat just was not to my liking. There was not much juice in the foil when coming out of the cooler, maybe half a cup or so. I thought there would be more than that.
Here is a pic that I took this morning after slicing it last night.