Q: Hi Doc,
I’m hoping to get some help. I cook my briskets on a Traeger grill on smoke. I recently was given a brisket to cook for a friend. My problem is that the cut he gave me was the flat and not the whole cut. It also has been “super trimmed” of fat. It is about 4.5 pounds. I do not want to dry it out since it has almost no fat left on it–can you help?
A: Hi Dean,
I had the same thing happen to me recently. What I did was wrap it in foil about halfway through the cook. It won’t have that great 1- hour bark but you have to work with what you have. Maybe even add a bit of beef broth when you wrap it up.