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That other hunk of flat.

post #1 of 6
Thread Starter 
[ 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.





Trimmed, rubbed, and I injected it with chemicals!

IMG]

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



Chugging along should hit 150 in a couple hours.

post #2 of 6
Thread Starter 
Up to 150. I'll foil it to 200. Looking good.

post #3 of 6

SM, looking good !!!!!

post #4 of 6
Thread Starter 
All done. Cooked fast a little dry, as flats can be. Tastes great.

post #5 of 6
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.
post #6 of 6

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

 

That Flat:Looks-Great: ,

 

Have fun and . . .

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