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Unread 04-28-2009, 10:03 PM   #9
Bull Run Smoke
Is lookin for wood to cook with.
 
Join Date: 04-17-09
Location: Manassas, Virginia
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In the past three years, I've cooked a few flats with very little success. Primarily, I cook packers. I don't use foil and never remove them at a specific temperature. I typically use my thermometer only to probe for doneness...pull them when they feel like "butta". I've tried that method with flats only to have them dry out after resting. Perhaps I let them rest for too long or there just wasn't enough fat to keep them happy. Thank you for the input!
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