Usually I place the flat in a small amount of water in the bottom of a covered roasting pan.
This time. I placed on a low rack just barely above the water
temp at 300 and 3 hours for a 2.8 pound flat. 1/2 out covered in foil
Rub was 2x tsp's of black pepper, kosher salt. 1 tsp of garlic powder, onion and paprika. Level with the edge of the spoon, so not heavy handed
Was dry and potatoes were very peppery (again on the potatoes)
Thinking for the next time. 2.5 hours at 300 and 1/2 rest. 1.5 tsp of pepper/salt and 2/3rd tsp of the others
Never seem to have any problems with my rib roasts
Will it cook at 2.5 hours? Shop sells cleaned flats which is cheaper than buying a whole brisket as I don't like the fatty part, so a waste of money
Thanks
DON
This time. I placed on a low rack just barely above the water
temp at 300 and 3 hours for a 2.8 pound flat. 1/2 out covered in foil
Rub was 2x tsp's of black pepper, kosher salt. 1 tsp of garlic powder, onion and paprika. Level with the edge of the spoon, so not heavy handed
Was dry and potatoes were very peppery (again on the potatoes)
Thinking for the next time. 2.5 hours at 300 and 1/2 rest. 1.5 tsp of pepper/salt and 2/3rd tsp of the others
Never seem to have any problems with my rib roasts
Will it cook at 2.5 hours? Shop sells cleaned flats which is cheaper than buying a whole brisket as I don't like the fatty part, so a waste of money
Thanks
DON