Anyone have suggestions on smoking a whole brisket when the flat is super thin in one corner? I picked up a 12.5 lb prime brisket at Costco yesterday for $34 (they're offering $10 off all prime briskets until Feb 22) and all the whole briskets in the meat case had thin flats (around a half inch) at the end. Should I just trim this off since its gonna dry out and turn into shoe leather after 5 hours?