Smoking the Flat

Discussion in 'Beef' started by drewcula, May 25, 2012.

  1. drewcula

    drewcula Newbie

    Hey guys! Just hoping for a little advice. I am smoking just the flat for the first time (usually do the whole shabang). I'm wondering if there is anything that I should change (not brining, smoking at a lower temperature, pulling at a lower internal temperature, etc) to make sure it doesn't dry out. Thanks for the help!
  2. jirodriguez

    jirodriguez Master of the Pit OTBS Member SMF Premier Member

    Keep your temps low, around 210°-220°, and wrap it early (155° internal meat temp) with about 1/2 a cup of low sodium beef broth. Pull it out of the smoker at 190° and rest it for 45 min. to one hour.

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