High heat brisket on WSM . . . need help

[smokemonster]

Ok Brethren, I need a little help on my second brisket (first didn't turn out so well). I went to Sam's Club early this morning and decided I wanted to try a high heat brisket today. All they had were Choice Angus flats, so I picked up a 7 pounder. I really want this one to be a success, so if any of you could offer any tips or direct me to an older post that might help me out, I'd really appreciate it. Thanks!

 

[Saiko]

I've only done high heat packers on my WSM, not flats, so I can't offer much advice in that area. I did post a guide on using a WSM for a high heat smoker here:
http://www.bbq-brethren.com/forum/showthread.php?t=99787

The ultimate brisket thread was put together by Barbefunkoramaquel, which will take a while to go through but you'll learn everything you ever wanted to know about brisket:
http://www.bbq-brethren.com/forum/showthread.php?t=102415