SpottedCow
New member
So I scored a 4.5lb flat for an incredible $3.50 a pound today with one important factor. The butcher (who appeared to be new to the trade) simply took a packer cut and sliced it in half rather than properly dividing the point from the flat. So I have a flat that tapers from 1/2" thick to about 2 1/2" on the thicker end with a 3/4" stripe of fat in the middle of it. I only trimmed a little fat off the side where it was pretty thick. Other than that, I didn't touch it.
I have injected it with beef broth and it is sitting in the fridge.
So here's my game plan:
Let sit 12+ hours in fridge wrapped in plastic wrap
Pull out of fridge, rinse, pat dry, and let sit at room temp for an hour.
Rub with 50/50 pepper, kosher salt.
Put in my #2 with 4 oz. cherry and a small water pan next to the firebox.
Smoke @235F with fat cap down until it hits 195-200 IT
Remove from smoker, wrap, and let rest for an hour before slicing.
I have two main concerns here.
Best placement for probe?
I injected with regular old beef broth (not low sodium) and injected quite a bit into it. Do I want to back off on the salt in the rub and maybe go 75% pepper to 25% kosher salt?
What do you think? I have smoked a small flat before with sub-par results.
Thanks for any feedback,
Kevin
I have injected it with beef broth and it is sitting in the fridge.
So here's my game plan:
Let sit 12+ hours in fridge wrapped in plastic wrap
Pull out of fridge, rinse, pat dry, and let sit at room temp for an hour.
Rub with 50/50 pepper, kosher salt.
Put in my #2 with 4 oz. cherry and a small water pan next to the firebox.
Smoke @235F with fat cap down until it hits 195-200 IT
Remove from smoker, wrap, and let rest for an hour before slicing.
I have two main concerns here.
Best placement for probe?
I injected with regular old beef broth (not low sodium) and injected quite a bit into it. Do I want to back off on the salt in the rub and maybe go 75% pepper to 25% kosher salt?
What do you think? I have smoked a small flat before with sub-par results.
Thanks for any feedback,
Kevin