So I am cooking 17 lb of brisket for some friends from work. They have paid for everything. I went to a local grocery store and talk to the owner. He told me that when brisket comes in he will have either one about 17 pounds or a couple 8/9 pounders. I showed up today to pick up the meat that is already paid for, and to make it work they cut 2 briskets in half right down the freaking middle. I'm not talking about separating the point from the flat. These brisket are a whole point and maybe half of the flat. I'm really worried about the entire half of each of my brisket completely drying out. I have literally no other option for me or recourse at this point as I am supposed to start cooking them in a few hours. Do you guys have any ideas for keeping the cut in drying out? Or am I screwed?
