re: How to keep the flat of a brisket from being dry?

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I think Im going to sous vide the flat and finish off on the grill and see how that turns out.

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I have a very small family, so reluctant to do full briskets very often. So, I have bought some of those partial flats you sometimes see at the grocery. I have tried grill after sous vide and smoker. I prefer the smoker method. I just smoke it around 200 until the outer portion dries some looks right.

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Choice minimum, prime preferred

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I feel like if you’re gonna invest that much time and effort into something you’ve got go prime. I’d rather wait then do it with anything less.