1st Brisket Flat...need help

Cook at 300 dome. Expect 1.5hr per pound. I like mesquite wood. Choose any rub you like, more is better than less. 

195'ish. You are looking for a texture and tenderness, not temp. Start checking at 190, a thermo probe or fork should slide in like buttah when its done. 

I just did my first one two weeks ago and it was excellent.  I used the Jack Daniels oak; it was the only oak I could find.  I layered it throughout and then on top.  I cooked at about 250 and 1.75 hours per pound for ~6.5 pounder.  Pulled it off when it was tender (somewhere over 195).

I used this recipe with no mustard or injection:

1 cup coarse sea or kosher salt
¼ cup granulated garlic
¼ cup granulated onion
1/8 cup ground thyme
1/8 cup ground bay
1/8 cup black pepper
1/8 cup celery seed
1/8 cup Hungarian paprika
http://playingwithfireandsmoke.blogspot.com/1996/03/brisket.html

 

I'd probably use about half the amount of salt and use a finer grind on my next cook.  I am not a big salt fan it found it a little over powering on the smaller end pieces; on the large pieces it was great.

Try to get the thickest flat you can find. The real thin ones don't cook anything like a "normal" brisket (and I find them easy to dry out). On the flipside, I've gotten some extra thick flats at Sam's that were like cooking a packer. And something to keep in mind when talking temps: Lower is slower, but not necessarily better.

B&Q, there are lots of threads for brisket with many different cooking methods and varieties.  If you are just cooking a flat, buy the one that bends the most.  It's a head start on a tender cut of meat.

Regardless of temp and time you ultimately decide on, the rule of thumb is "it's done when it's done."  Travis is spot on - flats are different than whole briskets.  And, flats are different than other flats.  Once the internal temp hits around 190 - 195, start poking and twisting.  Don't get nervous and pull it off early. 

Personally, I love brisket that has a nice layer of mustard and rub on it.  Creates a wonderful bark!

Have fun, and be sure to post a follow up pic or two.  Would like to hear how it turns out.