Reply to "Doing a flat in a smokette"

wheelzSmmmmoooookin'!

I do mostly flats and usually foil. I find that I can get by without foiling and have a decently moist brisket. But the family & I like a little au jus with our meal. Therefore, I usually double wrap/foil around the 165-170 internal mark and finish to 195-200. When I wrap, I usually add a mixture of homemade BBQ sauce, ACV & beef stock. This seems to add another layer of flavor plus an added dimension to the au jus.

12/24/1411:04 AM

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