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Unread 08-19-2009, 12:44 PM   #86
Harbormaster
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How the he!! did I miss this thread?
Excellent job Chris!

Quote:
Originally Posted by BobBrisket View Post
How many of you buy the packers and then separate the point and flat to smoke separately?
Burnt ends are just so dang good!! Aren't they?
I do. I trim and seperate before I cook. I have the 18.5 WSMs, so I lay the point fat side down first then lay the flat fat side down over the top. Easier to make one fit that way.
Quote:
Originally Posted by BobBrisket View Post
It's more cost effective to buy this way, right?
I weighed the fat after trimming a packer, and cyphered the price per pound of the trimmed packer and it was cheaper than a trimmed flat. Plus, if you smoke the fat you trimmed, it makes a great cooks snack.
Quote:
Originally Posted by thirdeye View Post
I generally use the back side of a knife when separating the point. This keeps the moisture loss to a minimum.
Never would have thought of that. Great tip!
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My Boys: Joseph (EI); Andrew (EE); Daniel (EE)
My Toys: 10 WSMs (B, C, DH, DA, EZ, DZ, EO, DU, DR, EE/DU mutt); Brinkman Cimmaron; Chuckwagon Cooker; 4 22.5" Bar-B-Q-Kettles; 2 18.5" Bar-B-Q-Kettle; 1 Red OTS (H); 3 WGAs (EZ, DE, N); 3 SJPs (DT, DR, DR); 2 Smokey Joes (A, K); Genesis Silver C (DU).
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