I'm trying this recipe now with a little modification. I have a 6.7 lb flat that I marinated for 9 hours. Then I let it start getting to room temp and applied the rub with a little of the CS brisket rub as well. I put it on the smoker last night fat side down on the top shelf w/ the rack in the top position with a piece of foil on the lower rack to help keep the small flat from catching so much heat and drying out. The CS was set at 190* with a probe in the thick end. I'm using about 3-4 oz. of hickory. This morning the internal temp was 140* so I've upped the CS temp to 225 and I'm going to pull at 165* and then wrap in foil with some beef broth until internal gets to 185* then FTC for dinner.
I'm substituting the beef broth for the finishing sauce above as I'm in Texas and our tastes aren't really accustomed to a sweet meat.
Here's hoping it comes out good.