Brisket flat result

Thanks everyone for your help with my first brisket cook.  A 5.5 pound flat.  Put it on at 9.00am and ended up taking it for FTC at 4.30pm.  Foiled it about 2.00pm after which temp shot up quite quick, and panicked a bit - but some good advice here ensured I didn't take off too early.  Photo below (not very good one I'm afraid) - it tasted really good, nice and soft, perhaps could have been a little more moist, but as a first cook I'm pretty pleased with it. 

Things for next time:

a)  I think I might try and do a point (I honestly can't see how I'd be able to get a whole brisket on my large BGE even if I did have the money/number of people around to eat it!) 
b)  I think I might try and use butchers paper rather than foil, as there was quite a bit of liquid / steam boiling away which I think may have contributed to the quick temp increase, when the meat didn't seem to be tender enough.
c)  I think I'll try and rotate the meat around a bit - the tenderest bits where it probed like butter seemed to be at a temp of around 205, but other parts of the meat were around 195 and not so tender, but it was difficult to 'even out' the temperature without risking overcooking the tender parts, so in the end I just decided to take it off when it seemed to be tender enough 'on average'.

Planning the next cook already!