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Simplicity rules with very small brisket flat

RonboRonbo Posts: 90
edited November -1 in EggHead Forum
Been trying various things to get a small flat to come out tender and juicy. When I say small, I mean small, I am talking 4 lbs with just a thin layer of the fat cap left on - this is only stuff the local Kroger readily carries so I have been trying to perfect it.[p]Well, think I finally got it and keeping it simple proved to be the best[p]Dome - 240[p]Rub - half turbinado half DizzyPig cow lick[p]At 165 internal foiled it till it got to 195 internal[p]Took it off and let it stay in the foil for 30minutes[p]Came out quite nice and was not dry at all. [p]No longer fearing the dreaded small flat...[p]


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