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ironmanerik 08-31-2013 10:25 AM

first time flats
1 Attachment(s)
I have done about 10 packers but never a flat sams had one packer and a bunch of flats so why not. They may have been marked wrong,they were 2.58$ a pound. My question is do flats cook that much faster than packers, pit is running 250*, both about 7 lbs, and IT is 140* in an hour and a half is that normal?

Attachment 84466

That is all the fat from both flats

Ron_L 08-31-2013 10:28 AM

I've never checked a brisket that early, but it sounds reasonable. Things will slow down from there as the internal fat and connective tissues start to render.

El Ropo 08-31-2013 10:40 AM

150 to 185 will take a heck of a lot longer.

SOB 08-31-2013 10:43 AM


Originally Posted by el ropo (Post 2608237)
150 to 185 will take a heck of a lot longer.

+1 ^^^^^

ironmanerik 08-31-2013 10:49 AM

I hope so dinner isn't till 6

ironmanerik 08-31-2013 01:58 PM

2 Attachment(s)
Attachment 84481

A couple of bacon wrapped dogs never hurt

Attachment 84482

Put them on at 9 by 11 they were at 160, now at 1:45 they are 170.

Ron_L 08-31-2013 02:01 PM

Still a long way to go.

ironmanerik 08-31-2013 06:36 PM

6 o'clock one is wrapped and in the cooler, 198 and probe tender so much for going to fast, luckily I have burgers, beans, and ABTs

dummy que 08-31-2013 11:51 PM

flats from sams
last mon. did a 8.7 lb flat from sams on lang 60 cooked at 225 took 7.5 hr. to get to 203 wraped at 160 came out realy nice 5 people killed it

ironmanerik 09-01-2013 09:05 AM

No finish pics, 6 o'clock turned into 7:45 and the keg was pouring really nice. Normally would have wrapped at 160* but didn't this time, and other than taking longer didn't notice a difference in taste or texture.

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