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Old 06-04-2018, 04:00 AM   #7
On the road to being a farker
Join Date: 01-20-16
Location: East Bethel, MN
Name/Nickname : Kevin

As has been said above, it's not time and temp, it's how the meat feels when probed. We don't know how lean that flat was when you got it or when you put it in the smoker, in other words how much fat there was to render off to flavor and keep the meat juicy. The flats I've seen have been pretty lean, so I'd wrap it tight in heavy duty, wide aluminum foil instead of butcher paper to trap in whatever melting fat there is, the collagen as it breaks down, and the remaining moisture in the meat. If I wanted to smoke only a flat, like maybe because my smoker space can't handle a whole packer brisket, I'd still by the packer and separate the flat from the point myself so I could control the amount of fat left on the flat by how I trimmed it.
"Government is not Reason; it is not Eloquence; it is [B][I]Force[/I][/B]. Like fire, it is a dangerous servant and a fearful master." ~ George Washington

22.5" Weber Kettle & 18.5" Weber Smokey Mountain
Tatanka is offline   Reply With Quote

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