Brisket Flat on the Small

My mother-in-law bought me a 7.94 lb brisket flat as a thanks for all of the cooking I do for her. I don't particularly care for cooking flats as I've had much better success cooking whole packers. Beggars can't be choosers and I figured I was up for the challenge.

I decided with all of the interest in SBGEs lately that I'd cook it on my Small. I got it loaded up pretty high with Wicked Good and some oak & cherry chunks:

Got the Egg stabilized around 200-210 and draped the flat over an inverted foil wrapped metal bowl to get it to fit (it was almost 16" in length at its longest point). Folded a little foil under the ends to protect them from the direct heat coming through the edges of the Woo:

Checked to make sure the dome thermo didn't skewer the meat:

It helps that the thermo is pulled out a bit by putting the clip on the outside of the dome:

40 minutes in the temp looked pretty much where I wanted it (low to get more smoke):

I opened the vents just a slight bit more and took a nap. 2 1/2 hrs into the cook I opened up the vents & let the Egg get up in the 320-340 range. About 4 hrs into the cook it had shrunk enough that I could give my wife a nice clean bowl back to her. Hmm, a little less bark than I was hoping for. In hindsight I was a little light on rub:

An hour or so later, I decided to foil this one and after another couple of hours it was probing nicely. 3 hrs rest in FTC I was ready to slice this:

I was happy with the smoke ring. It felt pretty tender:

Gave it a one handed pull test and it pulled apart easily:

Ultimately, it was good but not quite as moist as the flats I get off of a packer. The little bit of point meat on this brisket was excellent and just enough to make me wish I had some more point. Thanks for looking.