Sunday night I will trim and salt all three flats. This will give them at least 24 hours to dry brine.
Monday night I plan to start my RecTeq 590 pellet smoker at 10pm setting the temp at 225°. Then pull the meat out of the fridge to apply my rub. The meat should go on the smoker by 10:30pm. I plan to keep a close eye on internal temperature and wrap in pink butcher paper when it hits 160°. Then placing them back on the smoker. Hopefully that helps me get them done by 10am.
Does 10.5 to 11 hours of cooking time seem correct for the three flats? Or is that too long since each one is only 6-7 pounds?
I plan to keep them wrapped in the butcher paper and a towel, placing them in a cooler and slice them at the luncheon as needed. Or would it be better to slice them at home and put in an aluminum tray to serve out of?
Thank you in advance for any help you can provide!
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