Been a few years since I've done a brisket, and those were always good size packers. Tomorrow I will smoke a 4.5 lb. flat that I grabbed on impulse. It is USDA Choice Angus if it matters.
I've read flats can be drier, and/or dry out easy. Any specific advice to help ensure this still turns out good? I'll be smoking in my GOSM propane smoker, likely with apple or cherry chunks for smoke.
Packers I usually took to 195 to 205, being bigger this helped ensure all parts were thoroughly low and slow cooked to tenderness. Would this smaller flat be better served coming out a little earlier, like 185, since it will likely cook quicker and more evenly?