Sorry to post this basic question again, but I am cooking a 5.25lb brisket flat today and wanted to get some generall cooking guidelines. I have read through the archives, but most posts are about whole briskets and I thought the instructions might be different.[p]It has a nice fat cap on it and is pretty much the same thickness throughout with the one end being only .25-.5 inches thicker than the other. I am assuming a 250-275 cooking temp, indirect, with hickory for smoke. I am also assuming to pull it at an internal temp of about 200. Are my assumptions correct and about how long would you guess this bad boy is gonna take?[p]Any advice is appreciated,
P.S. What rub/marinade would you use?