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Old 03-02-2020, 03:24 PM   #14
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Join Date: 11-27-12
Location: Peabody, Ma

I smoke flats all the time. I inject 2 - 3 days before, smoke at 250Deg until stall, then wrap until probe tender about 198-202deg. Throw in a cooler for couple of hours. Always Always comes out tender and juicy never dry. Everybody says its the best meat they've ever tasted every time I smoke it.

When smoking a flat I think the injection is an important step to keep it moist and get it to probe tender. JMO
A good smoke, a fine Kentucky bourbon, a fine Cuban robusto, family and friends all make a good day.

WSM 22"
Rec Tec RT-700
Weber Genesis E-330
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