Never smoked one in, bought a Flat Choice about 5.78 lbs. The question....... how long to smoke @225 ? Should I use a water pan under it ? Salt Pepper will be the rub.
Thanks Guys
What are you cooking it on? 225 is just a guide line. Don't get all twisted trying to hold that temp. And as always, it is never about time. Its all about when your piece of meat is ready. Ready is probe tender. Then hold for hour or so. Start checking for probe tender around 190*. Choice could go as high as 205*.
Yup, you cook it til it's done...(probe tender done), then you let it cook itself in the faux cambo for a couple more hours (at least). Curious why one would start with a piece of flat, unless you were maybe making pastrami???
Anywhere from 225 to 250 will be fine. Just get it to stabilize, and leave it alone. You won’t need a water pan in a kamado, but it wouldn’t hurt, either. I’ve never used one myself (BGE).
It it depends on the cut, it might take 6 hours, it might take 10, it might take 12. It’s done when you stick a probe into it and feel no resistance. Start checking around 190*.
It's a 5# brisket guys, it should be done way sooner than 10-12 hours depending upon the thickness. I buy those sometimes to do pastrami and get them up to 150* in a couple of hours then SV. Taking it all the way in smoke, maybe 3-4 more.
Mosca is right on. I usually inject flats because they can dry out. Of course, that can lengthen the cook time. I often wrap which can cut the stall time in half. Then it is your call whether to leave itbwrapped to it is finished or to put it on unrapped to dry out the bark.
Comment