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Unread 01-09-2011, 12:38 PM   #3
landarc
somebody shut me the fark up.

 
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I assume you did just a flat, based on the weight. I have found that flats cook so fast using the hot-n-fast method, they do not render as well as a slower cook. I am still trying to figure out doing a flat only cook. The last one I did was the closest to being the way I would like so far. I did not foil and really paid attention to the final half hour or so. I did not do temperature other than to tell when to start probing. Once it felt pretty soft, not as easy to probe as a slower cook, I pulled, panned and foiled. Then put back onto cooker as it cooled, coals going out. After 45 mins, pulled it out and sliced. It was better.
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