Doing a flat in a smokette

I've never wrapped before, in the electric & the FEC. Although I'm thinking of wrapping in butcher paper the next time I make one.

The trick with smoking a flat, electric or pellet, is in the quality of meat.

I might be tempted to wrap with butcher paper for an electric smoker but as you say, the moisture content doesn't require the need for any wrapping.

Injecting? Certainly can't hurt but again, not a necessity.

When I have done flats in my Amerique, I have found foiling to be helpful. When doing packers, I never foil. But flats are drier and I typically will foil about 2/3 through the cook, adding some beef bouillion or other concoction to the foil. The bark is diminished this way but I find it works better, meat stays moister.

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.

That'll add moisture to those stubborn flats Wheelz. Think I'll give it a go soon.