Questions about Flat Brisket cooking

Retired RailRoader

Well after being away from cooking on my egg for almost 6 weeks (I am not counting cooking burgers or spatchcock chicken), I am going to jump in again with both feet. I just picked up a 4.5lb. untrimmed flat brisket that I plan on cooking for either Monday or Tues. I have read somewhere that a flat brisket cooks faster then the point. So my questions are:[p]1) Approx. how many hours per pound should I figure cooking at 250* dome temp, or does anyone have a better temp I should be cooking at.
2) I cook this indirect over the inverted plate setter with a drip pan filled with ?????
3) I am looking for an internal temp of 190* before I pull it off of the egg and then I wrap it in foil, wrap a few towels around it and then place it in a warmed cooler for 2 - 3 hrs. Correct??
4) OK here comes the question that has no right answer since it is a preference but seeing as how I have not done a brisket yet I wanted a few opinions. Cooking fat side up or down? When placing the brisket in the cooler fat side up??[p]Thanks to all in advance. I will take pictures and post once I know what I am doing. [p]John
Retired Railroader

GrillMeister

Retired RailRoader,[p]I do mine at 225 dome temp with a guru controlling it. It can take up to 2 hours per pound to get to 190 at that temp.[p]I cook indirect with a placesetter and nothing in my drip pan.[p]I cook fat side up after and put it in the cooler fat side up and the foil seam up too.[p]Good luck. It'll start to smell reall tasty after a few hours.

thirdeye

Retired RailRoader,[p]Here are some answers:[p]1) 1.5 to 2 hrs/lb at 250° dome.
2) Nothing
3) This is the hard one, 180° to 210° internal. I like to stick a fork in and judge by the ease of twist. I like a long rest in foil & newspaper or towels in a warmed cooler.
4) I've been trying the fat side down method lately, both work well. Not sure which I really like better. By default, mine are usually fat side down in the cooler.[p]~thirdeye~

Retired RailRoader

One other question
5) Should I use a mustard slather and then rub or just a rub.[p]Thanks again

thirdeye

Retired Railroader ,[p]I like a thin coating of mustard. And on the rare occasions that I use a rub with sugar, I put it on first, cover with mustard, then top with a no-sugar rub.[p]~thirdeye~

clausenk

Retired RailRoader,[p]Fat side down on the egg will give you more bark on the top. The fat acts as a buffer too. I've never paid attention to fat up or down in a cooler, probably becasue I can't keep track of how many times I've rolled it over in foil, towel or newspaper. If I could though, I'd imagine fat side up in the cooler would be good.