did a 5# flat that turned out supper. smoked at 200 w/ 2oz hickory 2oz apple 2oz pecan{thanks hook} till it was 170. removed and foiled w/apple juice and a little sauce. put back in set temp at 225. took out at 193 and let sit 4 one hr.
sliced w. elect.knife real thin. could not believe how moist it was. made the best ruebin
sandwichs we ever had. total time was 7 1/2 hrs.
thanks to all at the forum 4 great advice on how to smoke a flat. shark is next.
thanks everyone j foley
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