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Guest
Guest
I have always used a log burner or pellet cooker on the KCBS circuit. In doing such, we've always done whole briskets or flats.
I am wanting to stick strictly to flats from now on. I'm wondering on the cooking time's on a WSM for a flat. I have a 6 pounder I'm doing this weekend along with a ton of other meat, but wanted to know your opinion's on when, what temp, and for how long.
I am wanting to stick strictly to flats from now on. I'm wondering on the cooking time's on a WSM for a flat. I have a 6 pounder I'm doing this weekend along with a ton of other meat, but wanted to know your opinion's on when, what temp, and for how long.