So I threw a couple of 2lb flats on the smoker a couple weeks ago and they pretty much sucked. I injected them and marinated them for 24 hours and had them on the pit for about 4 hours. Had good flavor and smoke ring but they were tougher than leather. Any secrets about cooking a flat?
Let's talk Brisket Flat
Posted 17 August 2014 - 07:06 AM
What temp was the pit at? What temp was the flat when you pulled it off the pit? Did you foil?
Tough usually means under cooked.
I had the pit going at 250-275 and I pulled the flat @ 155-160. I didn't foil it till I pulled it and let it rest for about an hour. Like I said, this was my first flat so I am sure I crewed something up.
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Posted 09 November 2014 - 12:36 PM
Flat is har to cook enough yet maintain moist finished product.
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