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I have had reasonably good luck the few flat cuts I have smoked, but all have been on the dry side. A cousin recommended doing a pack-cut to capitalize on the ribbon of fat that will render and keep the meat moist. $94 dollars later, I have one coated in yellow mustard and "Trinity Rub" (equal parts sea salt, course ground black pepper, and garlic powder) with an appointment to meet my BGE this evening. The plan is to serve it just before the next installment of Game of Thrones hits HBO tomorrow night. But I digress.
Question is, should I roll and tie the brisket in an effort to get it to cook at the same rate for the whole thing? It is about a 1.5 inches on one end and about 3 inches on the other and I am worried the thin side will be jerky and the thick side will be steak tar-tar.
I have had very good luck with I have tied pork butts in the past and was curious if I should do the same with a brisket.
Any EggHeads have any thoughts?