OK. Why would anyone expect a full packer to cook uniformly when the point end is twice the thickness of of the tongue end?approach BBQ scientifically
I don't. The outside of the flat where it is the widest and maybe 20-30% thicker is cooking the slowest which does not make sense other than when the fat is down it is not getting radiant heat and the convection heat coming around the turn is mostly hitting the thicker point. My point is actually hitting 200 and probes easy and my widest part of the flat is still at 170 and probes like a brick.Pete Mazz wrote:OK. Why would anyone expect a full packer to cook uniformly when the point end is twice the thickness of of the tongue end?approach BBQ scientifically
Basically the same here. I trim it down until it is maybe a 1/4" of fat cap left(take off the hard fat, but leave the softer fat next to the meat), and cook fat cap up. Figure when the fat renders, the juices should follow gravity down into the meat better. When I cooked in my cabinet I cooked fat side down to help shield the meat from direct heat.forty_creek wrote:I trim the fat cap down quite a bit and cook fat up.
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