Ivan Stratton
TVWBB Fan
I have done a bunch of packers both high heat and low and slow but I have not done a flat since I have gotten a little more serious about smoking meat. I was in Sams on Sunday and they had a really good looking even thickness 8 lb flat that as an impulse I threw in the cart. I want to put it on tonight and pull it off in the morning. Is there any major difference in the method for a flat. I was figuring on cooking it at around 225 until it reached an internal of 190 or so and then start checking for tender. Once tender I would wrap and hold it until I wanted to slice it up. I was thinking it would take around 1.5 hours per pound so around 12 hrs it would be done. This sound reasonable? Thanks in advance for any help.