I've always cooked full packer briskets. I have never done just a flat. My wife's birthday is Sunday and she wants brisket. I have a 6 lb flat that I'm going to smoke on my New Braunfels offset (25 years old) , planning on 225-250 smoking temp. Any suggestions ? I'm used to taking a whole brisket to tenderness probe test. Any and all help greatly appreciated!