Opps sorry guys, tryn do post this on me phone, aint workin. Doin me first 5.5 lb brisket flat. It has very little fat on it, as it was rolled as a pot roast. Im doin it on a kettle and im settin. 8 hrs aside for it. Goin to foil in a pan of beef stock for last cple of hrs. Any input would be greatly app. Eeeks, biggest piece of meat ive attempted yet. Pizza is on stand by!