OK, dinner is done. I cooked 2 flats. One was 4 lbs and the other was 2 lbs. I put the 2 pounder on about 2 hours after the 4 pounder.
I cooked them at 225 for about 9 hours. I put my Taylor remote thermometer in the larger one. It stalled at 153 after 2 hours and slowly made it up to 168 after 8 hours. It only took about an hour to get from 170 to 190.
They were a little tough. Not too tough but they definitely could have been a little more tender. Surprisingly, the smaller one was much more moist. It must have been the cut. I haven't found a place by me yet where I can get a whole brisket yet so I'm using Pot Roasts from the supermarket. I hope that isn't taboo.
I am going to try the foil again after they get to 150 or so to see if that keeps in some of the moisture. I read also that foiling will cut some time off the stall.
Brisket is a really flavorful meat. The rub I used only flavored the bark but the meat itself is fantastic. I will have to practice a few more times. Now, I want to try brisket at a competition just to see what a really good brisket is supposed to taste like so I have something to aim for.