Bryan,
I think you have have missed the point of why bacon is added to a brisket cook. It is there to introduce additional fat to the meat while cooking. This added fat penetrates the meat early in the cook and works its way through the meat during the cook. By placing it on the meat towards the end of the cook, the hard bark acts as a barrier and won't let much of the bacon drippings properly penetrate the brisket.
As you read the message boards here you'll find many people removing the fat layer from the meat towards the end of the cook instead of afterwards. Fat at the end of the cook really doesn't make much of a difference. So tell us, how did that beautiful looking brisket taste?