So I have a 6.24 lb angus flat I want to do tommorrow. I've only smoked two briskets before but they were packers. My concern with the flat is obviously drying it out. I planned on injecting with beef broth. Never done it but figured it couldn't hurt. I've seen that some people smoke the flat in a foil pan the whole time. Anybody think this is a good idea? Worried it would be mushy bark. Also what kind of time frame to cook just a flat? Still the general 1.5 hours per lb or closer to 1 hour? I usually just do the toothpick test but trying to see what others have experienced time wise .
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