Brisket flat cook time

[Murphy's Law]

My wife said she wanted "something with bark" for our Christmas dinner. I think she has been sneaking into my YouTube channel and watching video on her own but what is a guy to do except cook something with bark now!

It will only be 3 maybe 4 people eating so I picked up a brisket flat at the local grocery that was marked down. So how long do you think a 9.75 # flat will take if I cook at 225 and then bump/wrap when the internal gets to 170 or so? It's a bigger flat than I had wanted but since it was marked down it was actually cheaper than the smaller pieces (by a LOT!).

 

[OldMayfield]

Some earlier discussion on the topic.

https://www.traegerforum.com/threads/brisket-flat.2871/#post-27092

 

[MidwestSmoker]

The only issue, but it is a big one, is that there is far less marbling on the flat. This means it can dry out more easily and there is less margin for error. So watch it carefully and either include a pan of water in the pit or spritz regularly. Also, add the Wagyu tallow from SCP liberally when wrapping as there won't be much fat you can render from trimmings.

Other than this I follow the same procedures as a regular brisket and it comes out great.