Originally Posted by DirectDrive
I'm going to do a small flat real soon.
Probably on the 22.5 kettle.
Simple Texas rub of salt, pepper and maybe some granulated garlic.
Worcestershire for "glue".
Paper wrap at 160-165
Start probing for tender at around 195
Had a hard time getting internal temp above 180.
Finally it took off and turned out OK (actually pretty good), but not picture-worthy.
Next time I might try the HH method for a small, half flat such as what I did.
I ended up cranking the grate temp to get the internal temp to move.