I did a flat on my drum last Saturday.....did it at 300-325....started fat side down, flipped after an hour....took the meat to 165 then foiled...pulled from smoker at 195, about 1 1/2 hours in foil....let rest in foil so residual heat brought that temp up...came out good...bark was missing though....
[FONT=Comic Sans MS][SIZE=3][U]Keith [/U][/SIZE][/FONT]
[FONT=Comic Sans MS]Big Drum Smoker,Stainless Steel Gasser,Turkey Fryer/"Low Country Boil Maker",Weber "Baby Q" [/FONT]
New Splash-Proof [COLOR=DarkOrange]ORANGE[/COLOR] Super-Fast Thermapen™
[LEFT][COLOR=#000000][FONT=Comic Sans MS]“I make it a rule never to smoke more than one cigar at a time.” Mark Twain [COLOR=red](Obviously doesn't apply to fatties)[/COLOR][/FONT][/COLOR][/LEFT]
[LEFT][FONT=Comic Sans MS][COLOR=black]"Brisket is like beer....It's done when it's done" (Divemaster)[/COLOR][/FONT][/LEFT]
[LEFT][FONT=Helvetica, Arial, sans-serif][COLOR=#000000][B][FONT=Arial]Member Cigar Lounge Social Group[/FONT][/B][/COLOR][/FONT][/LEFT]
[LEFT][B][FONT=Arial]Member Drum Corps Social Group[/FONT][/B][/LEFT]