Help with Flat (Brisket)

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obie

Newbie
Original poster
Oct 3, 2007
16
10
Woodstown,NJ
Hello all,

It has been a while since I have posted. Wanted to see if I can get some help or advice on smoking a Flat as I have only smoked a whole packer with the point. 

Do I need to handle the flat differently to keep from drying out?

Thank you,

Obie
 
Everybody has their own way , but this is how I smoke a flat.

Put it in a pan fat side down with a can of beef stock or french onion soup.

Let it smoke in it's own juices.

You can foil it at 165-170 or let it go unfoiled.

Pull it out at 195-200 or when a probe goes in without any resistance.

Let it rest 1/2 to 3/4 hour & slice.

Al
 
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