I need your help guys, I have a 3.5 pound brisket, will make a dry rub for it, but I don't know how long to cook it up for and at what temp...help need to toss it in tomorrow. THanks
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It sounds like you bought a flat, and very lean trimmed down one at that.I would not buy a small flat, but if I had to cook one I would try to cook to a internal temperature of about 170 degrees or more until it becomes tender, which may make it dry. The time comes to about an hour and a half per pound of wieght, then check for temperature and tenderness. I would try to check it around the (3.5lbs X 1.5hrs per pound = 4hrs 15 min at 215 degrees) 3.5 hour mark and remember that each time the door is opened it cost you about 30 minutes on the cook time. After checking cook to desired results. Let me know how you come out? 
I'm not sure, well, okay I am... 
Don't forget to do a search for brisket flat for good info.
but if you take a flat off at 170, it won't be tender. You still need to get it up to the 190 range. The internal temp is only a guide, but the best way is to insert a probe (such as a thermometer) to test the meat for tenderness -- you'll be able to tell if it's tough or tender by how easy or hard the probe inserts.
And therein lies the problem with flats, they don't have enough fat to keep the flat moist that long.
Some have had success foiling the flat when it's hit about 160 or so and then finishing in the smoker. You can also add a little juice inside the foil.
Others like to add fat, such as laying bacon on top of the flat to keep it moist.
You can mop it frequently towards the end to keep it from drying out
And a flat WILL dry out, so be prepared.
Don't forget to do a search for brisket flat for good info.
but if you take a flat off at 170, it won't be tender. You still need to get it up to the 190 range. The internal temp is only a guide, but the best way is to insert a probe (such as a thermometer) to test the meat for tenderness -- you'll be able to tell if it's tough or tender by how easy or hard the probe inserts.
And therein lies the problem with flats, they don't have enough fat to keep the flat moist that long.
Some have had success foiling the flat when it's hit about 160 or so and then finishing in the smoker. You can also add a little juice inside the foil.
Others like to add fat, such as laying bacon on top of the flat to keep it moist.
You can mop it frequently towards the end to keep it from drying out
And a flat WILL dry out, so be prepared.
Thanks, popping her in there right now. It is a flat, from the supermarket, nothing special as to cut or anything, just saw it and decided I would give it a shot. Going to put a layer of bacon on there, but it does have a decent fat layer on one side, so that will go up. I also have the internal probe thermometer with the timer, so I don't have to open the door too often. We'll see how she turns out.
The bacon fat should be a big help
Well, she turned out fine, probably a little dry, but fine just the same. I was hoping for a juicy treat, however it is great thin sliced for sandwiches and snacks with some horseradish and hot mustard. Will take notes and look for a fat piece next time. I had no idea these babies needed to be so big. Just the same, it was good eating, all the men in the family gathered round it when I brought it to a cousin's and they devoured it in minutes. We love salty, smoked meat. Thanks for the tips.
Its difficult to do a flat and achieve tender and moist. I did a 12 pounder for work today and she turned out as perfect as I have done since I bought the smokette. I took it to 195 degrees which I think is a little too far since I was unable to cut it with a sharp knife, due to the tenderness. It fed ten people and there may have been enough left for one more person. I would not have tried it with flats due to the lack of fat or oil that the fat produces which adds to the moistness of the over all end result. Since there is only three in the family, when I cook a brisket we all are sick of brisket by the time it is finally gone, so I ordered one of those vacuum foodsavers and hope I can successfully freeze some left overs...