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I've been a lover of smoke for most of my life, but just started really doing it last year. My mother is from western KY and my wife from near Memphis. We met and married in KC, so it was in the cards. I live in Silicon Valley and am a retired biochemist who also enjoys home brewing...
New to the forum. I just bought my first brisket, a 6 pounder from Costco. It seems to be about 1.5 inches thick throughout; is this likely just the flat? Any differences in cooking this?