Well, the brisket result is in. Tasty, but too dry. I had a 3.5 lb brisket flat. The fat cap had been removed. I substituted slices of bacon for the cap, but even that was pretty lean. It was on at 200*-220* for about 11 hours. I pulled it at 185* internal. Next time, I will buy a full brisket with all fat intact.