I was thinking that after the flat reaches about 160° in my ECB that I would just tent that end for an hour or 2 while the point temp catches up. I won't be adding hickory chunks at that point anyway, so I thought I could slow the flat down before it's all foiled together . Should have a good bark by then. I don't use water in the pan or use Apple juice or anything.. I do have home made beef stock I could use at foiling. Thoughts?
