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Old 04-08-2013, 09:51 AM   #17
is Blowin Smoke!
Join Date: 09-07-10
Location: Chicago, IL - West burbs

Originally Posted by landarc View Post
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.

Proudly Smoking on a UDS, PBC &
Accidental Winner of the 2012 "Saucy" Throwdown.
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