[Quint]

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