A Flat Brisket?

[Steeleshark2]

My wife has not figured out how to pick a brisket. The entire brisket is the thinnest one I ever had. It has the same thickness including the point (1.5 to 2 inches max) which is probably good for cooking evenly. I am starting the Matt Pittman weekday brisket to have with some friends tomorrow. My question is has anyone cubed an entire brisket (including the flat) to make burnt ends? How did it come out?

I plan to cook this all night at 180. Wrap tomorrow morning in butcher paper. And then continue cooking at 180 until 12pm. Then boost the temp to 250 until done (203 degrees). If I intend to cube the entire brisket, I will pull off at 195 and cube, mix with sauce and put back on in aluminum pan to finish and caramelize the burnt ends. Thoughts? I placed a few pictures so you can see what I am working with. Brisket started at 11lbs.

 

[Steeleshark2]

Progress after 12 hours! Unfortunately, no reply’s!

 

[Slimpicker]

you don't HAVE to cube the whole thing IMO... if you thought it needed cubing cuz it was too flat I don't think so but that's totally up to you since it's your cook.
I'd slice at least half of it if it were me, unless it shrunk down to only 1" thick

 

[gotbacon?]

Let us know how it came out!

 

[photofire]

I too had a thinner one. It turned out okay but not great.

 

[John S.]

I had a thin one it was ok but most of it went to brisket stew and Brisket Chilli