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Let's talk Brisket Flat

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So I threw a couple of 2lb flats on the smoker a couple weeks ago and they pretty much sucked. I injected them and marinated them for 24 hours and had them on the pit for about 4 hours. Had good flavor and smoke ring but they were tougher than leather. Any secrets about cooking a flat? 

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What temp was the pit at?  What temp was the flat when you pulled it off the pit?  Did you foil? 

Tough usually means under cooked.

I had the pit going at 250-275 and I pulled the flat @ 155-160. I didn't foil it till I pulled it and let it rest for about an hour. Like I said, this was my first flat so I am sure I crewed something up.

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Brisket isnt usually done till it gets around 190 IT.  If you pulled it at 160ish thats the problem it was undercooked.

Do what you did last time but let it cook longer and I bet you'll have it licked.

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