Just got my 1st Waygu brisket but it's a flat with no point :~( wth ? . It's already trimmed with little to no fat cap . The fat left on it it maybe 1/4 " thick . I am kinda upset but I plan on smoking it Friday night . Any suggestions or tricks to cooking a brisket this trimmed down ? I mean damn .... They are gonna send me another one but it won't be here until next week and I have people this weekend .
Thanks for the help
Thanks for the help