Salted and coated with oil, big bad beef rub, pulled it at 151 and wrapped it tight in foil with a little liquid. I'm at 2 hours, 50 minute right now and 196°. Pretty fast. Going faux cambro at 203° then I'm going to bed and just leaving it there until I get back up. Lunch!
Any idea what to expect from a flat? Never done a brisket. Hear flats can get tough and dry. I hope not.