Got up and got to Price Chopper at 6:30 yesterday morning with the intention of picking up some spares. Next to the spares in the fridge case were what I think were untrimmed flats. Never done one before, but decided it was the day. So I got a six-pounder.
Fired up the old Weber kettle with the IQ 110 to 300. Set up charcoal Minion with chunks of hickory and pecan mixed in. Rubbed with kosher salt, coarse black pepper, garlic powder and a few dashes of cayenne. Injected with a mixture of roughly 1 cup water, 1 tablespoon soy sauce and worcestershire and 1 teaspoon of beef base. Nuked it about 45 secconds to dissolve the base.
At three hours I was at 170 IT. Foiled for another hour and it was at 202.
Tenderness was amazing, very juicy. I had two issues. First, used way too much pepper in the rub. I know our revered brisket tutorial here suggests the pepper mellows out over the cook. That may be over 12 hours, but it didn't happen on this four-hour HNF cook. Also, the bark didn't really "set." It was there, hence the overpowering pepper flavor, but it didn't get a crust on it.
Anyway, for my first effort, I was over the moon. And now for my first attempt at posting photos: