Evey thing looks YUMMY!!
You said the flat was dry? Next time try either leaving about a 1/4 inch of the fat on and slicing groves, in a criss cross pattern into the fat cap about 1 inch apart (to let the smoke get into the meat).
Or, do like I do and trim off all the fat, like you did, and keep it. Place it into an aluminum pan. Then add some seasoning to it. Then, just before you place it in the smoker, directly above the brisket, slice slits into the bottom of the pan. That way, the fat melts and drips onto the brisket, making a "self basting brisket".
Also, try to avoid opening the door so much. To do this, put your thermo probe in the brisket before you start cooking. You can run the wires through the vent and into to read out.
On the whole, good job, and congrats on the good looking grub.
P.S. True burnt ends are actually the edges of the point and the flat that get "crispy". You cut these off prior to slicing or pulling the brisket.
That's my .02 worth