A brisket flat has a thick connective tissue that makes it rigid. The slow and low cooking technique can allow this collagen to dissolve without overcooking the meat. However, there are no guarantees that you will achieve tender and juicy briskets as top chefs do. Other factors might affect the results. Even if leanness has its advantages, it offers one challenge.
Your lean flat can dry out very easily. Usually, a brisket flat has a fatter edge. So, lay the thicker side facing down and the leaner side facing up to create an insulation layer. To prevent the meat from drying out during the stall stage, add a cup of beef broth to the wrap.
The stall is the last challenge to expect when cooking a brisket flat at tailgating temperatures. When you cook meat, the collagen in it starts to shrink and remove its juices. These juices then spread to the surface of the meat where they evaporate and cool the meat. At that point, the meat does not cook further.