Originally Posted by Airboss
With the passing of Dennis approx 230 miles off our part of the coast, the mind turns once again to barbecue. Mrs Airboss and I stumbled upon a beauty 7 lb flat at BJ's and snapped it up. It seemd to be calling to us. I have all the coaching needed from son Greg but would still like to get the consensus of the brain trust. Here are some particulars: 7 lbs, electric H2O smoker, a rather thin fat cap when I compare it to others I've seen.
We'd like to slice this boy around 5 or 6 PM so we plan to start it around 6 or 7 AM. The rub, wood, etc. issues have been decided-no worries.
Figure between 1 hour to 1 hour and 15 minutes per pound. Since you have a fairly thin fat cap, do it fat side down and put a layer of bacon on top to help keep it moist. Foil around 160-165, cook to about 190. Let rest foiled, slice against the grain. Good luck and glad to hear the storm missed you guys!