Smoking a brisket flat only

Injecting will not make the difference between dry or not. Cooking until it has sufficiently broken down along with the amount of marbling in the meat will do that. I would count on 1 to 1.5 hours per pound, but that will vary depending on the meat. You can spread that up and help with moisture if you wrap when you get the color you want. I don't like to wrap personally, but I also rarely cook just flats.

HERE is my cook from earlier this week. Hope it helps you out.
Give yourself at least 2-3hrs longer than you plan.
Good luck

Injecting is for taste-- run it till it's tender - Dry is undercooked- lay Bacon Strips over top (probally don't help but it'll make u feel better and u get to eat the bacon ) :grin:

One of these is a Flat

What size flat? probally 4-6 hrs.