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Just curious how long I should smoke this, I know most say 2 hours per pond @225. I'm using a smoke hollow propane dual burner smoker. I'm also using a homemade dry rub.
Oh.. lol when center inside is at 160 to 170 ..then to 200 to 205 degrees internal temp. with foil, and poke through it in a few places with a small skewer or meat thermometer probe and see if it goes in real easy and no give hardly. Then it's done and can rest a half hour or more
Don't worry about time per lb on that brisket. It's gonna be faster because it's not that thick like a whole one. And it may cook in one hour per pound.
In the past I have waited till 180 to pull it then foil wrap it till 205 then rest for an hour. I have an Oregon probe I use with the display mounted outside the smoker.
Cool..well the flat is more delicate and may dry out a bit if cooked alone to that temp.. maybe not.. You could try 165 and wrap it.. put some beef broth in there.. a ,Table spoon or 3.. freeze extra beef broth in the ice cube tray and have beef cubes for whatever you want later.
I did a 3 lb flat a few weeks ago. It was done in about 2 hours. I pulled it at 200 and let it rest for a couple hours. Great flavour on it, but it was fairly dry. I didn't wrap it though, which is realize now was my downfall.