...
-
Last edited by Kevin_nj; February 24, 2020, 07:50 PM. -
Flats don't dry out. They arrive lean as all-get-out and taking them 40+ degrees past well-done gives you what you got.
My flats take just about as long as my packers. I prefer to run the fat side up if there isn't too much heat coming from below.
I dry brine 2-3 days, good hold after the cook. -
I would say there's a 10% variation (flats cook faster for me). If you normally don't inject, no need to do it now (unless you switched brisket supplier and is testing a new brand). I do like to wrap the flat though, after the stall, but that's just me.Comment
-
Two great cooks giving you the low-down there!
If you haven't already, experiment with wrapping, you may find you like it.Comment
-
Thanks.
Since I have two nearly identical flats it would be a good time to experiment, and I had considered it. One wrap and inject the other neither or one inject no wrap the other no inject but wrap.... or some other variation.
I've got a MAK and plan to place fat side up on the upper shelf. Too much direct heat is not an issue.
Comment
-
I too plan on roughly the same time w/ falts as a full packer. Leave a good fat cap on, in fact be generous with it, you'll appreciate that extra deliciousness with a lean flat.Comment
Comment