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so i have the 'brisket' in the fridge, mustard binder, paprika, salt, brown sugar, garlic and onion powder, mustard powder, pepper, chili flakes.
now, the cut, is somewhat laughable. but its a 6 pound flat, i think. but it presents a dilemma. its quite 'thin' and that it may cook too fast, about an inch and a half (maybe). so i have two options. smoke as is, and wrap halfway thru. or roll it up. but if i roll it up, the rubs will be inside too (i just dont know if this is a good thing or bad. i would think it would just enhance the inner meats).
heres a pic, tell me your ideas.
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