Chris Smith
TVWBB Fan
I'm a pork guy and I'm trying my first flat today. It's about 5.5 lbs. From what I've read with brisket it's done when it's done, but I don't know what to do about foiling. Should I or shouldn't I, and if so when is the proper time to foil? I'm putting a foil lasagna pan on top of the clay saucer to catch drippings to make No. 5 sauce. I figure if I'm going to foil, I'll just retrieve a cup of drippings and then put the meat in that pan and foil over the top.
What am I in for if I don't foil and just smoke until 190F/done?
What am I in for if I don't foil and just smoke until 190F/done?