Originally Posted by landarc
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.
I get these flats from a chain store store called Giant Foods sometimes. Often, they're my only option if I want to do brisket. They're rather thin, and not a quality cut, like I'd get from Whole Foods (if they ever had any @ my local store). Being so thin, they easily dry out.
I've found that the injection is crucial (you've really gotta fill it up) and let it sit after for a full day.
Lastly, as you noted, low & slow is the only way, and the BBQ Guru device is critical for me. I keep track of my internal temps as well.
I finally did one I was very happy with a few months ago.