Brisket flat and skirt steak question

Congrats on taking the plunge. I’ll be honest though, small flats are probably tougher than whole briskets. They just don’t have the fat on them to give you much wiggle room between a great piece of meat and a dry one. I usually cure flats and make corned beef or pastrami. But if you’re dead set on a “traditional” brisket, I’d  cook at 275 till about 160-165, then wrap in uncoated butcher paper or even foil for the rest of the trip up to the high 190’s or low 200’s. I usually take my whole packers to 170ish before wrapping, but I want to give a flat all the help I can. The key is more the feel of the meat than the temp. It’s done when your temp probe or a tooth pick slide in and out with little or no resistance. Stay on top of it as it cruises into the 190’s, flats can dry out quick if you blow pat the finish line. 

I was also gun shy on briskets. I've made two and both were great. I got full packers.

I agree with trying butcher paper. My first two used foil and it definitely hurt the bark and made the cook harder for me to pull off. I wound up taking the packer out of the foil to cook naked in order to firm up the bark.