Smokin-It User Forum!
Smokin-It Smokers => Model 2 & 2D - The Middle Kid => Topic started by: Vinings Dawg on September 29, 2017, 07:00:16 PM
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Long time lurker, first time poster.... Pround 2D owner.
I got a 8 lbs. choice flat from Costco this week. Did a little injection with a yellow mustard slather. I'm running salt and pepper with a touch of garlic, onion and paprika powder. Loaf pan with apple juice and 5-6 oz. of hickory. I'd like to eat around 5 tomorrow. Planning on a 11pm start at 220. Pull at 165 and foil till 190-195. I always FTC with my butts so I'll do the same here.
Any recommendations on this approach?
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Sounds like a good plan to me. Flats can be tricky, since they are the leaner part of the brisket. So the things I really like about your plan is the injection, foiling at 165, and a good long FTC rest. The only thing I'm wondering about is whether you might have started just a tiny bit early. Briskets usually take 1 to 1.5 hours per pound at 225. Since you are going 220, probably closer to 1.5 hours per pound, or about 12 hours, maybe less. If it is done before noon, you can FTC for several hours, even up to 5 hours or so. If it's more than that, you can always put it back into the smoker at 140 (allow the smoker to cool down after the cook before you reset the temp to 140) to keep it warm for a very long time. Better to have it done early, than not done in time and pulling it too soon without a rest.
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And welcome to the forum from SE Arizona.