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Flat is a challenging cut because there is basically no fat on it. My mother used to do an amazing version of it in the oven. This is the closest approach I could find to hers that uses a BBQ . Looks delicious but it is a long day.
https://bushcooking.com/recipes/smoked-brisket-flat/#sthash.PiS5MJmB.dpbs
Aroogah
^ looks lovely
Picked up some lovely flat brisket from the butchers, any tips? Last did it a few years ago when I cooked it way too hot.