Hey everyone. I have been doing plenty of research on this brisket and I think i have a good plan. However I am using about a 5.5 lb flat and not a full brisket. Should I do anything different? My game plan is as follows... Rub the night before with my normal pork rub since i am doing a shoulder as well. Put on smoker fat side up at 225-250 degrees. Smoke at 225-250 till it reaches 170. Mop every hour after the first 2 hours. Wrap at 170 in foil and mop juice. Bring to 200 and wrap in towels and toss it in the cooler. Should I be doing anything different since its just the flat portion? Seems very similar to doing pork to me? Thanks in advance. Will definitely post a qview of the shoulder and brisket on Saturday.