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Brisket - Very thin flat

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bwor
bwor Posts: 14
in EggHead Forum
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?   
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  • Photo Egg
    Photo Egg Posts: 12,110
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    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
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  • bwor
    bwor Posts: 14
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    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.  
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  • lkapigian
    lkapigian Posts: 10,765
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    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 @lkapigian
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  • Photo Egg
    Photo Egg Posts: 12,110
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    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
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  • lkapigian
    lkapigian Posts: 10,765
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    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 @lkapigian
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