Any ideas for a great quick smoke recipe...I know it is supposed to be low and slow. But hoping to put a flat on tomorrow morning being done for supper. Any ideas would be great...
Thank you,
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Turn the Smokette up all the way, take it to 150*, wrap in foil with some beef broth, take it to 185*. Slice across the grain of the meat. Without knowing the size or cut of the flat, I am going to say allow 12 hours.
Or do what I do. Put a timer on the smoker, load it up before bed, and turn it on in the middle of the night. It's probably cold enough in CO right now to allow that. (food safety)
But I'm guessing since it is only a flat, that 10 to 12 hours will do it.
But I'm guessing since it is only a flat, that 10 to 12 hours will do it.
Sparky, hope you've gotten something in the smoker by now. If not some baby backs would be ready by the NFC game time. Last 2 smokes I did with flats took 8-10 hours for just under 5lbs and ribs in 5-51/2 hours. Good luck and report back.
Thanks for everyones input...I ended up putting two small flats in the weighed about 4lbs total, started the smoke with 2oz hickory at 7am. Temp came up pretty quick, then stalled at about 147 for several hours, ended up finished at 6:30pm, wrapped it in foil and let rest for about an hour. Sliced and devouered.