brisket flat question

ARoehr11

wife accidentally bought a brisket flat instead of a whole packer.  I have never cooked just a flat.  I'm assuming that I should cook it the same way as far as my method (smoke at 225-250 until 160-170 internal then wrap until pulling around 200) but just expect it to take about half as long?  

nolaegghead

https://eggheadforum.com/discussion/1138233/brisket-how-i-do-it#latest

carrda04

nolaegghead said:

https://eggheadforum.com/discussion/1138233/brisket-how-i-do-it#latest

Yeah, you should be able to find a few threads to help you out. How big is it? I did a very small flat for my first run--about 3 pounds (same acquisition scenario). I had read enough to know that these don't usually turn out well, and took every precaution and used it more as a training run. What made mine worse, is that it came "fully trimmed". Wasn't a speck of fat on the exterior. If yours has more, you can play it less conservatively than I'm suggesting.

I think many on here would say cook to feel not temp for brisket always, and I think that is even more true (if possible) here. The flat by itself can dry out much faster. If you are feeling risk adverse, I'd recommend wrapping it as soon as you are ok with the bark and then probing it for tenderness by 190, and then every 10 mins or so after, so probably more frequently than you would with a full packer. 

The good news is even if it goes a little over of there just isn't enough fat to get the result you might want you can slice it thin or dump into chili or beans. It'll never be a waste.

Good luck!