I’ve often wondered how others deal wiht a brisket that has a real thin section. When I’m buying case lots I don’t have a lot of choice in picking the meat. Sam’s always ends up sticking me with a couple that are real thick at point and have flaps on the flat that are too thin.
I’ve tried folding them under, but it just ruin the look and the bark. I personally like to chew on these parts, but for catering it’s a waste. I do use them in beans (chopped up)... but that’s not the point. I’d like to know what others do to maximize yield from a brisket that otherwise would have a good sized flap of meat that overcooks and would be waste.