Suggestions for flat.

Jim Burr

Member
Messages
3,633
Location
Reno, Nv
After the Big 'ol brisket end last weekend, I have the flat thawing and want to do tips. My plan is a 5lb flat at 240*ish until IT of 190*, foil up to 210*ish then chop into the pan with sauce and back into the smoker until it's.......and need more help there to! Have the sauce and the rub...just point me in the right direction :wave:
 
Top