Recommendations for a 6lb flat?

[Woodman1]

c) it'll only take about 5 hours prolly!

 

[ddog27]

Sam's only had a 6lb flat (pretty good fat on one side).

Should I

a) do it normal and just keep temp at 210 and watch carefully?

b) do it in a pan - fat side up for whole smoke?

c) do it normal to 160 (after it moves from the plateau) and then foil till 190 and then finish to 200 without foil?

Thanks

I vote for C !!

 

[LarryWolfe]

Sam's only had a 6lb flat (pretty good fat on one side).

Should I

a) do it normal and just keep temp at 210 and watch carefully?

b) do it in a pan - fat side up for whole smoke?

c) do it normal to 160 (after it moves from the plateau) and then foil till 190 and then finish to 200 without foil?

Thanks

Cook between 200-235 until you get 160 internal temp, foil until it reaches 190. Let rest at least 30 minutes (preferrably longer) then slice. Wouldn't recommend going past 190 internal ttemp, IMHO.

 

[Pigs On The Wing BBQ]

Fat side down, 225-250 temp. Let it rip till 190 internal temp. Rest 15 min. ( No foil ) Enjoy burnt ends While slicing. =P~