Smoked a 5.4 lb brisket flat over the weekend with hickory. Rubbed and worried it with Lea & Perrins and TexasBBQ Rub. Put it on at 2:20 pm Friday fat cap up, foiled at 160 internal temp, pulled at 190, at 10:15 pm. Rested it in foil under a towel for an hour or so, fridged it over nite, warmed it in the oven at 250 for two hours the next day, trimmed the fat cap, served with horsey sauce, baked beans, cucumber spinach salad, watermelon, and Samuel Smith's Imperial Stout. The smoke ring was not significant but it was plenty smokey and fork tender. Next time I will trim it first for a better ring.