Originally Posted by colonel00
Well, 13 hours seems like an awfully long time for just a flat. Was the flat trimmed or did it still have a fat cap and other fat on it? Were you careful to cut across the grain of the meat when slicing?
Yes, I did cut against or across the grain. I think the fat cap was trimmed off cause there were only patches of fat on the bottom. My first one was less than three pounds and it took almost as long. I did not foil that one and it turned out really good but a little on the dry side as well. I have been reading some of the posts talking about using a broth of some type when foiling. Maybe I should try that. It did stay above 190 degrees for the last few hours but I would just move my probe around testing different areas until it slid in and out very smoothly, like butter. Do you think that using the flat that has the fat cap removed may be part of the problem?