Sorry I missed the boat (work yesterday), but it looks to be a nice cookup.....
Flat's a hard piece to work with as it's way more lean, but it seems you got it just about right......that pointy area, like Travis says, will always cook differently, just an odd shape.....
If you start with a big enough piece, it can be "blocked up"....cut to a more even shape so it cooks maybe a bit more uniformly....
If.....if you ever come across a point piece separately, cook that up......entirely different deal & I think easier to deal with....see below......
http://weberkettleclub.com/forums/bbq-food-pics/bob's-beef-o-rama/msg20382/#msg20382