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Where in NJ are you located? Costco will sell you untrimmed flats packaged in cryovac. They are some 6-8 lbs each. You have to ask the butcher because they are never on the shelf. They are usually in boxes in the back, waiting to be trimmed to produce those nice lean ones that most people are buying. Last itme I was there, they chaged about $2.49 per lb. If you are in northern NJ, Wayne Meats (Wayne, NJ) often has whole (packer cut?) briskets. I bought one there that was 13.5 lbs. I paid either $1.99 or $1.89 per. They also sell the untrimmed flats for less than Costco.
What do you want to do with it? For pulled beef brisket (i.e., shredded), over 205 is needed (maybe 210). To slice it, anywhere from 195-205. My mentor tells me the way to tell if it is done is to push your finger into the fat cap. When you go right through (like jelly), the brisket is done. He does it in a double foil pan. I have done it in the pan and on the rack and can't honestly tell the difference. The more well done it is, the thicker you need to slice it to keep it together. At 195, you can slice it fairly thin. It is tender but not falling apart. At 205, if you lift one end of the slice, it might just split unless it is sliced more thickly. Check out the posts from guys like Tom and Smokin Okie. They are experienced and have great info and ideas, but in the end, it really comes down to what you like.
BTW - check in the yellow pages and online for a local meat place that sells wholesale. Many of them also have retail outlets (like Wayne Meats up by me). They can be good sources but be careful with prices. Costco is condierably cheaper than Wayne Meats for baby back ribs. Costco was about $3.50 and Wayne Meats was $4.49. I bought three packages (3 racks in each) at the meat supplier before I realized the difference in price.

Listen to Tom (Mr. Brisket to most of us).

If you try to cook a flat staight to 200+ it WILL dry out. Without fat to keep it moist, a flat is really going to dry out fast. Tom's suggestion is one of the proven methods of helping flats stay moist.

And the insert the probe method is important also. When you foil and add liquid, you are actually "braising" and braising will tend to tenderize it a little faster, so you can't relay on the temp alone.

I'd smoke them until they were about 160 or so and then foil like Tom suggested.

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