I've never done just a flat. Current plan is to only *lightly* trim, inject, rub, and smoke fat side down. Then to foil at 160 to ensure I retain moisture.
I have traditionally used a Packer, and not just the flat, so I am intrigued about this.
I understand about wanting to retain moisture, but I fear that at 160 degrees, it would not be tender, and might be tough. I have had brisket that stalled around that temp and it was no where near done or as tender as needed.
I look forward to hearing more ideas though, since I love the possibility.
In any event, Good Luck with it!!!
Sorry, I meant to say that I'd foil it and keep it on the smoker (i.e. the "Texas crutch") until it passes the toothpick test. I won't stop cooking at 160.
Your on the write path! you can foil or not....depends on how rushed you are. Take it up to 195-205 until tender and let rest for atleast an house and slice it up! Oh yea and post pics!