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Smoking the Flat

post #1 of 2
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Hey guys! Just hoping for a little advice. I am smoking just the flat for the first time (usually do the whole shabang). I'm wondering if there is anything that I should change (not brining, smoking at a lower temperature, pulling at a lower internal temperature, etc) to make sure it doesn't dry out. Thanks for the help!

post #2 of 2

Keep your temps low, around 210°-220°, and wrap it early (155° internal meat temp) with about 1/2 a cup of low sodium beef broth. Pull it out of the smoker at 190° and rest it for 45 min. to one hour.

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