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Brisket Flat Question

Mthomp13
Mthomp13 Posts: 24
edited September 2012 in EggHead Forum
I know this is not the perfect kind of Brisket. However, I have a 7 lb brisket flat in the fridge that has rub on it ready to be smoked. I have never done a brisket before and now my wife has informed me that we have a group of people coming over for dinner tomorrow night. I have read different post talking about brisket but they are for a whole brisket. I was going to smoke it at 250 - 275 at the dome to an internal temperature of 195 - 205. I know cook to temperature not to time but  was wondering if 2 hours per pound was close guess so I can judge when to put it on tonight. Also the brisket does not have much of a fat cap if that makes a difference. Let me know if I am in the ballpark. Thanks for the help.

Matt 

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