We want to try brisket. All we could find were flats in the 4.5 to 5 lb. range. I bought what I thought were the best two. Tried to get an even thickness but all of them tapered down pretty thin at one end. Cooking time? Everything I have read seems geared to a larger cut of meat. We have had the xl bge for a couple of months now and love it. Any help greatly appreciated.