My wife picket me up a Brisket from HEB but i have never seen one like this could use some help on what to do with it
Market Split Trimmed
Never played with anything like it. i'd treat it as a packer. 225°-240° toothpick test at 185° IT till it is tender as butter.
what in the wide wide world of sports would make a rational human being do that to a poor defenseless brisket
Cant tell, but if its only the flat and no point I would inject with some beef base, rub, and smoke in a aluminum pan so it doesn't dry out. Just my .02