Originally Posted by Steeb
Okay, I may have an issue here. The only kind of brisket I was able to find today was a Choice flat cut brisket. It's about 2 inches thick at its thickest point. Is this doable, or will I have to cook this in the oven and find a better cut?
It will still work and actually for your first one may be easier. All a flat cut is is a brisket that's had the point removed. Just follow the plan and cook away. Time will be significantly less on this cut but the internal temp range is still the same 190-195. Slice against the grain!!