Was able to smoke a flat a month or so ago but finally knocked out a full one last night/today on my Yoder ys640.
- Trimmed and seasoned yesterday afternoon (16 mesh black pepper and some Meat Church Holy Cow). Let it sit in the fridge for about 6 hours.
- Put it on the pit around 10:00 last night at 200 to let it run through the night so I could get my beauty sleep!!
- Cranked it up to 250 this morning to take it up to 170 IT in the thickest part of the flat.
- Started probing and checking the bark and pulled at 180.
- At that point I wrapped it in butcher paper and beef tallow.
- Took it to 200 and started probing for tenderness. Finished around 203 -204.