Originally Posted by landarc
Ryan, I truly think the only way I could cook this was to tie it up into a roast. That tiny flat would never have cooked up right on it's own.
I have no doubt your right. I tend to think that Volume/Surface_Area ratio is critical in bbq. I always find it easier to cook bigger cuts with high Volume/Surface Area rations. My 4# brisket and probably your's just have too much surface area. They are charred up and disingrated into nothing before the insides can cook long enough to become goodness.
I tried to do mine using my traditional method, (S&P and cook at 250* - 275* until done) and it came out okay, but dry. Not the nirvana I was hoping for. I had really high hope. I think we discussed it way back when. Probably just using paper of foil would have helped out. I like your idea of tieing it up - but I've never been good at tieing meat.
Not trying to compete with you. Here are some photos of mine.
In a typical 9x13 pan, it doesn't look sooo small.
Looks soooooo small there on the grate.
I guess I didn't get a money shot.