Cooked up a couple of 1 3/4 pound brisket flats.
Injected with 1 part beef broth and 1 part water.
Rubbed with 2 parts garlic powder, 2 parts onion powder and 1 part black pepper.
Cooked in my 22 1/2" WSM, at 235F, in an unfoiled aluminum pan for 3 1/2 hours, then foiled for about another 3 1/2 hours, until tender with a bamboo skewer.
I preheated my kitchen oven to 175F. I put the cooked brisket flats in the oven, turned it off, and let them rest for 1 1/2 hours.
It came out farking great!
Rubbed up and on the WSM.
After the rest.
Brisky cheese steak sammy, with sauteed onions and American cheese.
Beer o' the night.