Quote:
Originally Posted by 8lug
Vin,
My experience is that the Flats don't cook well and should be left for pastrami making. You really need the point and a thick fat cap intact to "self baste".
|
So growing up in Florida we had Fat Boys' BBQ and their smoked beef was actually top rounds (think roast beef), it was a bit dryer as it isn't a fatty cut of beef, but man it's so good, I still prefer that to any brisket, left or right pointing. If you want to try something different I would go for that just to try it, oh and you just slice it really thin when serving.
A