It will be tuff at that temp(180-185).Flats are hard to get right because of the cut(they are thin with not so much fat) and every piece is different,2 cooked at the same temp and same time maybe different. Also did you let it rest before you served it? As far as the taste of mine be different,don't forget I had it smoking over wood for the 1st couple hours Brisket is the hardest thing to master
