Redhawk,
I used to have a SM008 and always thought that I needed one of the bigger units so I could smoke at higher temperatures that the SM008 could deliver.
Not so.
Took me a while to realize that just using a really nice rub on a whole packer, cooking it fat side down and smoking at 225 for about 12 hours is "the trick". I don't rely on a probe telling me what temp the meat is - I put the packer in and leave the doggone door closed until Hour 11 and then will quickly check for doneness and temp with a digital quick read thermometer. My smoker tells me what the inside temp is and how much time is left on the default setting for brisket and pork butt (oh, funny that, Cookshack thinks it should be 12 hours at 225)... Comes out great every time.
KISS
Keep
It
Simple
S******
Also my suggestion, just rub and smoke, see how you like that. Then take good notes. Then next time MAYBE try to inject. Do one new thing at a time. KISS
As for flats, heck I think flats are better suited for Reynolds Oven Bag recuipes. I see these gorgeous Angus Prime flats at Sam's but they're more suited for grandmas cooking in a bag with some wine and vegetables to be served to their "Book Club" friends. Like this
http://www.reynoldsovenbags.co...s.aspx?id=1551&cat=2