I mentioned in another thread that I have an event to work at on Saturday. Here's my problem. Our food suppliers is out of nose-on prime whole 15lb brisket. That's what I always cook. He has a bunch of 5 lb flat sections, but I've never cooked one, or if I have, don't recall. Any advice on cooking these? I got four of em, I wouldn't be scared to cook them for friends and family, but for the general public, they have to be perfect.