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Flat

DaddyshackDaddyshack Posts: 100
Only five of us so made a flat -my first on my month old XL. 5#. Salt and pepper overnight.  350 degrees for 3.5 hours until 160 IT. then foil for two hours until 205 IT. then FTC for four hours.   Used hickory chunks and apple cider in drip pan.  Wasn’t a lot of fat.  Served with roasted potatoes and jalapeño cornbread in cast iron skillet     
But was moist.  Bark was so so. Friends loved it though. 

Comments

  • TheophanTheophan Posts: 2,411
    Man, that really looks fantastic!  Flats are all I've ever cooked (I hardly ever see packers in my area, and I'm usually just cooking for me and my wife, and she's off red meat, these days, so a packer is just way too much meat for me.)  Looks great!
  • lousubcaplousubcap Posts: 19,278
    Great cook.  Nailing a flat is more of a challenge than a packer.  You brought that one home.  Congrats.
    The likely contributor to your so-so bark was the time in the foil. FWIW-
    Louisville;  L & S BGEs, PBC, Lang 36; Burnin' wood in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer.  
  • JohnnyTarheelJohnnyTarheel Posts: 5,766
    Nailed it brother... I know it was enjoyed by all...
    Charlotte, NC - Large BGE 2014, Maverick ET 733, Thermopen, Nest, Platesetter, Woo2 and Extender w/Grid, Kick Ash Basket, Pizza Stone, SS Smokeware Cap, Blackstone 36"
  • JohnInCarolinaJohnInCarolina Posts: 14,423
    edited July 2018
    That is one of the best looking flat cooks I’ve seen here.  Nice work!

    Oh, and, welcome to the forum!
    "A generation of the unteachable is hanging upon us like a necklace of corpses." - George Orwell 

    "I've made a note never to piss you two off." - Stike


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