So, Costco was out of the whole Brisket, and I picked up a 8 lb Flat. Having never cooked Brisket, but read every recipe in the world for a whole brisket, what should I do different with a Flat? Maybe same rub and prep, maybe injection, but what temp to cook (225 or 250) what time to expect for cook, still wrap at 165 and pull at 203? Thanks, want to be perfect for Fathers Day!