Basically picked up this on sale for $2.99 lb Dont usually do brisket(2nd attempt) because of the price here in the North East. Saw price and grabbed biggest 2 they had, didnt realize it was only the flat. Any tips for just the flat. Plans are 225 superslow, wrap around 160-170 deg until 195-200, towel and cooler for 2-3 hours. Edit/Update - 5.5 hours @ 215-225 last night, hit 160 and wrapped it up. Seemed to be doing well, nice coloring and moister on it. Hoping power through the stall and get to 199 soon. Thanks for the tips Thanks!!!