thin flats temp query

[Jeff Fried]

My butcher only had 2 flats, 3.2 and 3.8 lbs, which are now smoking at 235 (beggars can't be choosers and all that). Should I bring them to 190 internal? They seem fairly lean and I am worried about the meat being too dry.

Happy 4th

 

[Kevin S.]

If it were me, I'd foil wrap at ~ 165-170? with a little beef broth, your favorite marinade or fruit juice (apple or pineapple), and continue to ~185-190?. Take the foil wrapped meat and let it rest someplace safe (like a pre-warmed cooler) for at least an hour, then unwrap and dive in. Keep track of where the fat side is, so you can rest it with the fat on top.

 

[Jeff Fried]

Thanks Kevin - I'll try it

 

[Robert Z]

Someone recommended that flats that small should go in a pan and at 210. Put fat side up. That will keep it moist and cook it slow enough so it will do the magic.

I've foiled a small one at 165ish and half of it was still dry

I am going to use the pan approach.