As you all know I am no genius with Brisket having only cooked 1 in my time.
I purchased a 6kg full brisket online (I know I should have looked at it first).
The flat seems pretty thin so I wondering how I am going to go with that.
I intend to cook it on the DC at this point.
Sons birthday next week and he wanted it done on the GMG.
My concern is the Flat and it drying out well before the point is done.
Any advice would be appreciated.