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Help with Flat (Brisket)

post #1 of 3
Thread Starter 

Hello all,

 

It has been a while since I have posted. Wanted to see if I can get some help or advice on smoking a Flat as I have only smoked a whole packer with the point. 

Do I need to handle the flat differently to keep from drying out?

Thank you,

Obie

post #2 of 3

Everybody has their own way , but this is how I smoke a flat.

 

Put it in a pan fat side down with a can of beef stock or french onion soup.

 

Let it smoke in it's own juices.

 

You can foil it at 165-170 or let it go unfoiled.

 

Pull it out at 195-200 or when a probe goes in without any resistance.

 

Let it rest 1/2 to 3/4 hour & slice.

 

Al

post #3 of 3
Thread Starter 

Thank you SmokinAl

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