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Unread 04-29-2009, 12:33 PM   #12
somebody shut me the fark up.
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Join Date: 10-21-03
Location: Bandera Owner in Missouri
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Originally Posted by jack040806 View Post
Maybe I should pay better attention, I didn't notice the important word FLAT, the last time I tried one of those I failed miserably perhaps listen to the pros.
First flat I ever cooked made a better Frisbee than a meal! I bought a super trimmed piece from the meat counter....not hardly any fat at all.....and did not wrap....I chucked from the deck down into the lake for catfish food.
An old buddy from this site, KCQuer, and I spent hours talking briskets.....and we learned a lot this day, at comps, I still start my flats out fat cap up for the first 4 hours, then flip them.....very rarely do I have a dry one.....try it! You may like it!!
Mr. Kick

Belly Brothers BBQ Team

"Sister Flame" Spicewine Trailer Smoker,Modified Bandera, Uni-Flame Chicken Cooker with a Spicewine Thermometer mod,Kingsford Barrel cooker and a super fast RED thermapen

KC always said "fat cap up!!
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