My opinion on brisket may vary from some others, but it's mine and I stick with it. I have never liked brisket that I have cooked hot, over 230 pit temp, and I don't like it cooked direct. Smaller flats need time to break down collagen as do larger packers. But if you cook thinner cuts of meat at the same temp as larger ones, the thinner ones will almost always come to temp before the thicker ones. This doesn't mean that you will have given that small flat enough time to breakdown and tenderize. Always use the feel test. When I cook a small flat, I try to keep the pit at 200, it may sound low, but this should help get your brisket in the right area.. No need to rush a brisket along, let him hang out in the smoke as long as he needs to.
Looking for the truth, in the thin blue smoke
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