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baby flat - quick weekday cook

post #1 of 7
Thread Starter 

Hi all,

 

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!

post #2 of 7

Very nice smoke ring!  B

post #3 of 7
I'm waiting for a good answer on this one. Bought a small flat - 1st one I've tried. Good tenderness, smoke ring, flavor etc.. But on the dry side. Wrapped at 150 IT, cooked to 201 IT.
post #4 of 7

It sure looks good from here.

 

I'm sure others will disagree, but when I smoke a flat I smoke it in the pan sitting in it's own juice, with a little beef broth too.

 

Cover the pan with foil at around 165-170 and take it to 205 or until probe tender.

 

Al

post #5 of 7
Quote:
Originally Posted by SmokinAl View Post
 

It sure looks good from here.

 

I'm sure others will disagree, but when I smoke a flat I smoke it in the pan sitting in it's own juice, with a little beef broth too.

 

Cover the pan with foil at around 165-170 and take it to 205 or until probe tender.

 

Al


I won't disagree Al.  Those small flats are usually trimmed of most all fat.  Great for making corned beef but may not be the best choice for smoking the traditional way.  They do get dry.  What you're suggesting is spot on for a successful smoke of a small lean flat. b

post #6 of 7
In my experience, flats alway come out a little drier. I will usually smoke them, wrap them in foil, and then a towel in an empty cooler for an hour or two when they're done. I know some folk inject them but I've never tried. Anyway, I'm with Al, whether you pan or foil, try letting it sit in the juice. Happy hunting!
Lance
post #7 of 7
Quote:
Originally Posted by LanceP View Post

In my experience, flats alway come out a little drier. I will usually smoke them, wrap them in foil, and then a towel in an empty cooler for an hour or two when they're done. I know some folk inject them but I've never tried. Anyway, I'm with Al, whether you pan or foil, try letting it sit in the juice. Happy hunting!
Lance


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