Too prime brisket?

Can a brisket be "too prime"?  I just tried my first small prime full packer from Sam's Club (done several from Costco).  I was drawn to this one by the flat.  Too often, the flats on these small (8-13lb) packers gets real thin towards the end.  This one was 12.2 lbs and the flat was nice and thick all the way to the end, and looking at the side view, the flat appeared to be heavily marbled.  I did my standard cook (dalmatian rub the night before, foiled at the stall, FTC'd for a couple hours when "done").  To slice, I start by separating the point from the flat.  When I started slicing the flat (from the far end from where the point had been), the meat was nearly as marbled as point, and started shredding.

Sorry...no pics other than this before shot:



I only trimmed 15oz of fat off of it...and I think I was much too conservative. When I opened the foil after the cooking was done, I poured the juices off to save for later, and overflowed a 2C measuring cup. I wasn't real impressed with the flavor the first night. It was just kind of bland. I keep going heavier and heavier with the dalmatian rub, to the point that I think I'm overdoing it, but I guess I haven't yet. I think it got better as leftovers, and I'm kind of surprised, we've already gone through it all. I'd figured on freezing some of it. After dinner tonight, all that was left was a bunch of shreddings that I moved into a smaller dish with the idea of adding some BBQ sauce and making a shredded brisket sandwich tomorrow.