Still playing with my offset. I had a small flat, so I defrosted it, punched it up with this:
I put it in a ziploc overnight with some beef broth, worcestershire sauce and little soy sauce.
I SPOG'd it up:
And popped it into the pit. For this cook, I tried a full chimney of lump to start things. I was going for a nice base of coals. I also wanted to run the smoker with the door closed, to run things a little slower. That didn't work at all, so I went the usual of route of door open, finish in the oven. Overall, temp control was decent, except a little hotter in the beginning. It was nice to have the base to keep the momentum going.
This is what it looked like after 3 hours on the pit:
and with some wrap juice (beef broth, butter, Mrs. Dash):
So, my question to all you more experienced cooks is that while the tenderness and flavor was really good...it was dry. Normally, I smoke the meat on the grill and wrap tightly with foil. This time around, I went with the above set-up, just putting some foil over the pan. I really would like to know the secret to moist flats. To be perfectly honest, I am not a huge a flat fan, but SWMBO likes them, and well, happy wife, happy life. The finish temp was 200. I cooked it in the 275 range. Again, really good, just a tad dry.
The final product:
thanks for reading!