Adjusting Packer Plan for a Flat

[Kevin_nj]

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[Jerod Broussard]

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.

[Henrik]

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.

[PaulstheRibList]

Two great cooks giving you the low-down there!

If you haven't already, experiment with wrapping, you may find you like it.

[Kevin_nj]

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.

[Huskee]

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.

[Kevin_nj]

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[Henrik]

They both look real good!