Originally Posted by ITT 250
Well Here she is. im not doing flats anymore. I follow th recipes on here and there for whole packers. I tasted great, but was dry. Thankfully when i was in Dallas i got some Cousins Brisket sauce.
Pls Comment as i learn tons from you guys.
My thermo pen said 180 after 5hrs. I foiled it after the comments of just leaving it on. 165 after 2hrs in foil on the cooker. Total cook time 7hrs.
Smoke ring was awesome
Still tasted great, but dry. Oh well, theres always next time.
I won't do a flat either. Just not worth the effort. Fortunately, Packers are as common as butts down here in Austin so I don't have to choose.
I eat the fat end of the flat and the point and chop up the thin part of the flat and sauce it for chopped beef. Mostly, the flat goes to the kids and the uninformed at my house.
I do like chopped flat though so if it's dry, just chop it up and sauce it. it will still be better than any other BBQ you will get in your area