So, first attempt at a brisket. Picked up this 2.5 lb cut at Meijer. Never heard of a cap flat? Put my rub on last night and wrapped in plastic for 18 hours. Let it get to room temp today, and put it in the smoker at 330 pm. Been a little over an hour at 225 and the meat went from room temp to 135 already with mesquite smoke flowing. Seems like it's jumping to fast, so I may wrap in foil soon?