Well, some of this snow is finally supposed to melt today and tomorrow so I am going to smoke my first brisket flat tomorrow. Got a 4 lb. flat with a pretty nice fat cap. Scored it and then made the following rub: 1 tablespoon ground coffee 1 tablespoon kosher salt 1 tablespoon dark brown sugar 2 teaspoons smoked paprika 2 teaspoons ancho chile powder 1 teaspoon garlic powder 1 teaspoon onion powder 1 teaspoon ground cumin 1 teaspoon freshly ground black pepper Rubbed it on both sides and then wrapped in plastic. My game plan is this: Make note of the grain of the meat so I know how to slice it. Might put a toothpick in it facing in the direction of the grain. (Cutting against it after the smoke for slices) Smoke between 225 and 250 with the fat cap up in my propane smoker with a water pan. When it reaches 180, I will use the toothpick test to check of tenderness every so often. I really don't want to foil this as I am hoping for a nice bark. My question is this... I know internal temp and/or tenderness tells us when it's done but.... I am giving myself at least two hours a pound and 2 hours cya/rest time to have it for dinner around 6:30. How long should I expect this 4 lb flat to take, ballpark considering ins no more than an inch and half thick? How much will the thickness or lack thereof affect cooking time. As always, thanks for any advice! Keep you updated tomorrow!