Nevermind I answered my own question.
"Avoid small, super-trimmed brisket flats with the point removed. They may be advertised as "first cut", "nose off", or "cap removed". These are fine for braising in the oven, but are hard to barbecue without drying them out. If this is all that's available to you, a layer of bacon placed on top may help to keep the meat moist during cooking."
