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A Little Hunk O Flat For after the game!

post #1 of 5
Thread Starter 
I by whole packers but I inevitably cut a piece of the flat off for a future cook.



Fired up the smoker. Lump and hickory.





Put this down at 2:45 at 225 degrees. I'll foil at 150 INT I figure in about 3 hrs or less. Then bring it up to 200 or so and poke. I'll report back when I foil.

post #2 of 5
Thread Starter 
Foiled it at 155 INT it's a small piece took a little less than 2 hours



I'll poke it at 200 and if it's ready into the cooler for a rest.
post #3 of 5
Thread Starter 
Took it off at 204 INT. Set it in the cooler for an hour and a half.



Sliced this little brisket for Sammie's tasted great!

post #4 of 5
Looks like you nailed it!
post #5 of 5
Tasty looking brisket, nice smoke!!
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