re: Help with smoking a brisket please

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The flats at Sam's have plenty of fat and are a better grade.

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Better grade than what? This would certainly be relative to where you do your shopping. Unless Sam's has Waygu or prime flats, it should be pretty easy to find a comparable grade packer.

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I prefer them to packers. Otherwise, I agree with you.

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Different strokes, I guess, but why anyone would want to cook a brisket with no point puzzles me. It's the best part of the brisket...

Also, relative to the crutch, I prefer not to wrap my brisket unless time is pretty critical. I agree with Otis in that I like to take mine out of the smoker when it's just about got the color and bark that I want, then I put it in the oven at 225-250 to finish. I find wrapping moistens up the bark too much for my taste...