Question for the brisket experts. After trimming my brisket the 6 inches of the flat is very thin. Less than one inch in some spots. Would it be best to cut off the flat and smoke it separately? I don’t want to end up with a big hunk of very expensive beef jerky…
I'm looking to purchase the sear plates and possibly the extra shelf for my new RT-590 but they are out of stock and have been for quite some time. Is RecTec having issues?