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Brisket - Very thin flat

bworbwor Posts: 10
Picked up a prime brisket at Sams yesterday.  They did not have a lot options, but the one I got has a very thin flat.  I obviously do not want it to dry out but I am afraid it will to get the point to desired temp. 

Should I consider wrapping the flat at some point, or maybe foil under it?   

Comments

  • Photo EggPhoto Egg Posts: 10,150
    You could pull the brisket out and let rest on the counter and keep an ice pack over the thinner flat to keep it cooler. This would allow the point end a head start.
    Thank you,
    Darian

    Galveston Texas
  • bworbwor Posts: 10
    Photo Egg said:
    You could pull the brisket out and let rest on the counter and keep an ice pack over the thinner flat to keep it cooler. This would allow the point end a head start.
    Thanks.  I had that thought after I posted this, but trying to gather ideas.  
  • lkapigianlkapigian Posts: 6,441
    I take my fat tripping and lay them across the flat either after it has some colrvand bark or early on and take it off towards the end
    Visalia, Ca
  • Photo EggPhoto Egg Posts: 10,150
    lkapigian said:
    I take my fat tripping and lay them across the flat either after it has some colrvand bark or early on and take it off towards the end
    Have you been drinking?
    Sorry, had to say it, I’ve been drinking.
    Thank you,
    Darian

    Galveston Texas
  • lkapigianlkapigian Posts: 6,441
    Photo Egg said:
    lkapigian said:
    I take my fat tripping and lay them across the flat either after it has some colrvand bark or early on and take it off towards the end
    Have you been drinking?
    Sorry, had to say it, I’ve been drinking.no, that's what I do
    Visalia, Ca
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