smoking a small flat(no fat cap)

[Jay Smity]

I got a flat at my local super market. It's pretty thin. Probably 1.5-2 inches. It has great marbling, but no fat cap. How would yo go about smoking this? I've read that the fat cap does not really protect the meat, and I've also read that it does protect the meat. Any ideas? I'm using the 18 inch wsm.

 

[MikeCantell]

the fat cap is put on the bottom side if your smoker runs hot on the bottom to keep it from drying out/burning, I would run it with the water pan full, then a wrap around 170 until it hits the sweet spot of around 204. the water pan helps regulate the temp and add moisture which helps smoke stick better imo. lots of different ways to cook food and no 1 method pleases every body.