I coat with worstersire and rub down the night before. Inject just before going on. Let come up to temp an hour prior to putting on grill. I usually cook on the grate at 235 for two hours. Then I place in a pan with 1 cup beef broth and worstesire mix. Cook till 175 then wrap pan tight. Cook until it hit 203 internal temp. Pull off and wrap in towle, place in cooler. Let settle for an hour or two and slice. Make sure you get a taste test early as their won't be much left over soon. This is my bread and butter brisket recipe and it never fails me. I do small flats this way all the time. Great.
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