So I decided to try a practice brisket with some members of my team on Saturday. The local grocer had only flats, no full packers. The whole cook took about 6 hours, with a long stall at 155 F. The results were satisfactory if not outstanding. A lack of fat cap and the smaller size of the 4 pound flat made things a bit tough. Foiled the brisket at 170 F and took to 200 F. In future I think I'll foil a little earlier. Any thoughts on this? Rub was pretty basic. Marinade was a simple beer, soy sauce, rub affair. Would love to know what you think. Happy smoking!