It was slightly chilly and very windy here in Northern NJ on New Year's Day. I was planning to smoke about 10 pounds of pork belly, but the cure wasn't completely done, so I opted for a small brisket flat. After trimming, it was about 5 pounds. I used the low-salt "Jeff's Rub", and popped it on the smoker (WSM 18) at 250 using mostly cherry and hickory chunks. For this one, I did fat-side down the entire time. After hitting the stall, I let it continue to sit there unwrapped for another hour or so until it got later in the day. Finally wrapped and pulled it off when it hit 200. Since my GF and I were getting hungry, and the smell of good smoke only heightens that, rest time was only 20 minutes. Served with packaged mac-n-cheese, Bush's hint-o-honey baked beans, cole slaw and red potato salad made for a most excellent meal! Slices like butter.... Dinner last night (1/2) was leftover brisket grilled cheese sandwich. Notes: Fat side down seems to render out more of the fat I didn't trim. Tenderness and moistness seemed unaffected by short rest time. Even "day 2" brisket was still very moist. I need to build a barricade around the smoker for high-wind days!