I tried a brisket flat. It was a fail. But, I’m not 100% confident that it failed because of the dry aging…let me explain. The flat started out at 9 lbs, but after 21 days was at –6– lbs. Before trimming. 5.5 lbs after trimming. I was scared that it didn’t have enough moisture to survive my normal brisket method, which is about 5-6 hours in the Primo, so I tried a “hot and fast” method, adapted to a flat. Turned out it had plenty of moisture, but it was only on the grill a couple of hours. I don’t think it was nearly long enough. Planning giving it another try, but will revert back to my traditional “low and slow” methodology since it still seemed to have enough moisture, even after loosing 1/3 of its weight to moisture loss while aging.