A Little Hunk O Flat For after the game!

smokeymoake

Meat Mopper

Original poster

Oct 21, 2014

174

32

Buffalo, NY

• Dec 14, 2014

• #1

I by whole packers but I inevitably cut a piece of the flat off for a future cook.

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• smokeymoake
• Dec 14, 2014

Fired up the smoker. Lump and hickory.

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• smokeymoake
• Dec 14, 2014

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• smokeymoake
• Dec 14, 2014

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.

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• smokeymoake
• Dec 14, 2014

 

Last edited: Dec 14, 2014

smokeymoake

Meat Mopper

Original poster

Thread starter

Oct 21, 2014

174

32

Buffalo, NY

• Dec 14, 2014

• #2

Foiled it at 155 INT it's a small piece took a little less than 2 hours

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• smokeymoake
• Dec 14, 2014

I'll poke it at 200 and if it's ready into the cooler for a rest.

 

Last edited: Dec 14, 2014

smokeymoake

Meat Mopper

Original poster

Thread starter

Oct 21, 2014

174

32

Buffalo, NY

• Dec 14, 2014

• #3

Took it off at 204 INT. Set it in the cooler for an hour and a half.

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• smokeymoake
• Dec 14, 2014

Sliced this little brisket for Sammie's tasted great!

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• smokeymoake
• Dec 14, 2014

 

crankybuzzard

Smoking Guru

OTBS Member

SMF Premier Member

Jan 4, 2014

5,611

2,932

Montague County, TX

• Dec 14, 2014

• #4

Looks like you nailed it!

 

dirtsailor2003

Epic Pitmaster

OTBS Member

Oct 4, 2012

21,947

4,224

Bend Oregon

• Dec 14, 2014

• #5

Tasty looking brisket, nice smoke!!