I have made Montreal Smoked Meat before and usually use brisket.http://www.smokingmeatforums.com/t/153052/montreal-smoked-meat#post_1101591 . today i am using half an outside flat that i cured with a mixture of the spices i usually use in my dry cure and Pops simple wet brine. I didnt use the dry cure I usually use because the meat was much thicker than brisket(4"+) and i needed to inject. I usually smoke to 165IT then foil till 190 and into fridge to cool overnight for slicing. will this cooking method work for the outside flat. there is much less internal fat than a brisket. im at 131 IT right now and dont know what to do , so any info ASAP would be helpful. thanks!