I am ready to try my first brisket. The store only had the flat cut. Got about a 7 pounder, at 1.99 per pound in Utah. I've checked the archives and read what I can, but I'm still confused. I think I will use JJ's rub and place fat side up on the v-rack over a drip pan. So far so good? I have a medium egg. Should I try for about 250*? The times given vary from 6 hours to 20 hours! HELP! I don't want to lose sleep over this like I did my first PP! I understand, I think, when to pull it off, but not how long this will take. Should I wait until tomorrow to cook it and marinade it first? How am I going to serve this after it is cooked? Thanks for all your help.