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I bought a brisket last week that was not very thick on the flat end. I cut the brisket into two parts, cutting straight down, to take the flat end off the point end. Then I rolled the flat end into a "log" and tied it with string. Looked kinda like part of a thick pork loin if you can envision what I mean. This way, the flat was about as big around as the point. When I rolled the flat, I put the fat cap on the inside. The two parts of the brisket got done and tender at the same time and the flat turned out more tender than any flat part of a brisket I've ever cooked. Just thought I'd share this in case anyone might be interested.
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