I started marinating this flat on Sunday and took it out today then let it set to room temperature. Once ready I rubbed with a combo of my own spices and some brown sugar and threw it on the smoker. Currently smoking at 225 - 240 and will watch the internal temperature until it is done. I am just hoping is does not take very long. I am guessing 3-4 hours. I am thinking maybe pulling it around 170 maybe 180 and let it rest until 190ish. Anyone have any suggestions? This is the first time I have tried just a flat and it is pretty thin. Qview below.