Brisket - Very thin flat

bwor · May 2020

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?

Photo Egg · May 2020

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.

bwor · May 2020

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.

lkapigian · May 2020

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

Photo Egg · May 2020

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.

lkapigian · May 2020

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

Brisket - Very thin flat

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