High heat brisktet flat.

[Scott T (Odirom)]

So I see all of the ideas regarding a high heat packer. But will the same technique work for just a flat?

Take it to 170, foil, then check for done every 20 minutes.

Yes?

 

[Craig Castille]

Yes.

I usually do packers, but have done flats as well using high heat.

Just get it foiled at the right time.

Note- When I tailgate, I often do flats for the convenience...works like a charm.

 

[K Kruger]

Sure. I don't foil by temp (I go by time) but yes it will work for flats. If you want to go by temp then 170 is fine for a thicker, good sized, fairly untrimmed flat. 165 is fine too. I'd suggest 160 for thinner, smaller, or trimmed flats.

I just go by time. Around 2.5 hours, give or take 10-15, at ~325, MM start, till I foil. I'd suggest a shorter time for smaller or thinner flats. See the post from tmfast here and the follow-ups below it.