I took out a 5.5 lb angus flat from the freezer the other night. Will dress it tomorrow night, plan on putting it on the pit around 7am at 225 on Sunday morning for dinner Sunday night. I usually do foil at 160-165, so my bark is usually not as heavy as Brushpopper's wife might want, although I have always wanted to try and cook a brisket through without wrapping. We usually eat late in my house, so hoping it is done by around 5pm-6pm and rest. If it is done earlier, will FTC and should be good to go. I have never cooked a full packer only flats, and this plan has worked for me each time.
