Selling a brisket short!!!

I love flat meat as much as point, they both have qualities I enjoy. I have not had it in chili yet, I need to make some, with beans ( don't shoot me).
 
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In my family we generally prefer leaner cuts so we slice the flat and serve/eat it preferentially - if it turned out reasonably moist. We often pull or chop the point and use it for sandwiches or chili.
When serving to a large group I separate the point from the flat and slice to individual requests as many people (and apparently most here) prefer the fattier point. If there are leftovers, I often put it in chili no matter what portion of the brisket it is.
I think the practice of using the flat for something else probably comes from the fact that cooking a juicy tender flat is maybe the greatest challenge in BBQ. If you read @Cazzy's posts about Aaron Franklin's brisket, it is the flat that most impresses him. The stars really have to align for it to happen - start with a great piece of meat, great cooker, great execution of a well planned cook, great monitoring and judgement of when it is done, etc. There are a lot of us here that pull it off fairly routinely at this point, but we're not your average weekend grillers. So, I suspect that many briskets cooked at home (certainly many cooked at my home over the years) have a tough, dried out flat and a moist point - leading to the practice of using the flat for chili or something else.