Flat only brisket question

Darnoc

I have never just cooked the flat alone before.I don't know if I am wrong in my thinking but my guess would be 250 indirectcook for two hours then put in foil another two hours then put into a cooler for another hour.What do you think?Any tips welcomed.

Bob In Texas

Darnoc,
I'm new at this too, but wouldn't a 4 hour cook make it sort of rare in the center? What I have been reading its about 1.5-2.0 hrs. per pound. If I'm wrong, somebody correct me, 'cause my 6 pounder, which is a Sam's Choice is going on tonight. It's flat, but about 3 inches or so thick. Fat on one side.

Darnoc

Bob In Texas,
I forgot to mention the weight.Mine is three and a half pounds.I was thinking two hours then two hours covered in foil and the last hour in a cooler.Some one made mention of a small flat procedure but I can't remember who it was.

TigerTony

Darnoc,
I recently cooked a 4.75 lb brisket flat. I cooked it at 235 dome temp, it took 6 hours to reach an internal temp of 170* then I foiled it and cooked another 2 hours before it reached 195*, then I wrapped it in a towel and placed in in an ice-chest for another hour.

Darnoc

Tiger Tony,
Thank you for the advice.I have always cooked just the whole brisket and was not to sure what to do with just the flat.I hope you enjoy your Egg purchase after Katrina, and I hope you and the family are back into some some good old fashioned barbecue.You sure must be doing your thing with four or more cooks a week.Have a great weekend.