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In Reply to: SmokingBrisket posted by DavefromPitt on May 03, 2014 at 20:02:53:
In cooking flats there is a fine line between under cooked meat and over cooked dried out meat. Leaving the point connected ends to stretch that time out giving a better chance of hitting the sweet spot. This was pointed out on BBQ Pit Masters and all three judges indicated they would hit the flat with higher pit temps to keep from dehydrating and hope it hit that magical 195 where things break down with out over shooting it.
Also that flat is just unpredictable. I have had them get done in five hours and the next one stall out for 7 hours then shoot right past the mark.
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