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Smoke & Beers
04-08-2010, 01:23 PM
What's the minimum weight of a packer you would consider using for a comp?

Jacked UP BBQ
04-08-2010, 02:01 PM
15 lbs

monty3777
04-08-2010, 02:06 PM
depends on how thick the flat is. I want to make sure I'm at least going to get good slices. that is more important to me than weight - but with that said I wouldn't think I'd get good thick slices on a packer that weighed less than 13-15 lbs.

Alexa RnQ
04-08-2010, 02:08 PM
I don't know, but we saw some so petite recently at Rest. Depot that it seems as if they've been fabbing out calves! :shock:

WhiskeyBentBBQ
04-08-2010, 02:42 PM
I am usually wanting to be around the 16 lb mark on a packer. As mentioned earlier though, my main concern is in the thickness of the point.

nthole
04-08-2010, 03:11 PM
We do flats, about 8 lbs.

But we don't win...

Smoke & Beers
04-08-2010, 03:37 PM
I am usually wanting to be around the 16 lb mark on a packer. As mentioned earlier though, my main concern is in the thickness of the point.

Thickness of the point or the flat?

Thanks everyone for your input...:thumb:

musicmanryann
04-08-2010, 04:57 PM
10 Lbs

monty3777
04-08-2010, 05:01 PM
Thickness of the point or the flat?

Thanks everyone for your input...:thumb:

For me it's the flat because I want good slices - but a thick point will mean good burnt ends. I guess I choose slices over burnt ends

DeanC
04-08-2010, 09:34 PM
Thickness of the point or the flat?

Thanks everyone for your input...:thumb:

Flat. The ones at Sam's Club today were horribly small.

Contracted Cookers
04-08-2010, 09:40 PM
weight not much of a issue . as long as the flat has pretty good thickness. atleast 9 inches across for the box

Smoke & Beers
04-08-2010, 11:50 PM
Flat. The ones at Sam's Club today were horribly small.
Same with the packers at the Topeka Sams...very disappointing:mad:

Thanks all for your input

Divemaster
04-09-2010, 08:05 AM
I usually go for between 12 and 14 pounds. The thickness of the flat is important but there are other concerns as well. The general look of the flat, any cuts or slices on the meat side, how the point looks, how the toe feels, ect.

I don't know, but we saw some so petite recently at Rest. Depot that it seems as if they've been fabbing out calves! :shock:
I know what you mean! Saw one the last time I was there that was all of 5 pounds and yes, it was a packer!

Mustang Sally
04-09-2010, 06:21 PM
We try to use 14# packers. When we use a flat we like them to be a thick 7#.