That other hunk of flat.

smokeymoake

Meat Mopper

Original poster

Oct 21, 2014

174

32

Buffalo, NY

• May 27, 2015

• #1

[ couple weeks ago I did a brisket. I cut part of the flat off for another day. Today is the day!

Lit up a chimney.

image.jpg

• smokeymoake
• May 27, 2015

Trimmed, rubbed, and I injected it with chemicals!

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• smokeymoake
• May 27, 2015

IMG]

Hit the grate at 4:00 will bring it up to 150 then foil it through to around 200.

image.jpg

• smokeymoake
• May 27, 2015

Chugging along should hit 150 in a couple hours.

image.jpg

• smokeymoake
• May 27, 2015

 

Last edited: May 27, 2015

smokeymoake

Meat Mopper

Original poster

Thread starter

Oct 21, 2014

174

32

Buffalo, NY

• May 27, 2015

• #2

Up to 150. I'll foil it to 200. Looking good.

image.jpg

• smokeymoake
• May 27, 2015

 

crazymoon

Legendary Pitmaster

OTBS Member

SMF Premier Member

★ Lifetime Premier ★

Aug 24, 2014

7,819

3,171

Great North Woods, NH

• May 27, 2015

• #3

SM, looking good !!!!!

 

smokeymoake

Meat Mopper

Original poster

Thread starter

Oct 21, 2014

174

32

Buffalo, NY

• May 27, 2015

• #4

All done. Cooked fast a little dry, as flats can be. Tastes great.

image.jpg

• smokeymoake
• May 27, 2015

 

b-one

Legendary Pitmaster

OTBS Member

Aug 31, 2014

8,954

1,562

Michigan

• May 27, 2015

• #5

Nice ring!! I've thought about putting bacon on a flat, not sure it would do any good but I always buy a packer so we can have burnt ends.

 

oldschoolbbq

Legendary Pitmaster

OTBS Member

Jul 16, 2008

9,359

205

NW Ohio - outside Toledo

• May 28, 2015

• #6

Re-heating is the only time I would use (gulp , there's that word again) foil with liquid and Braise it till done .

That Flat

 ,

Have fun and . . .