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Unread 03-09-2011, 10:37 PM   #16
Meat Burner
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I have seen a couple of posts where they seperate the point and flat and trim the thick fat from between the two pieces. Then place the point back on the flat in its original position and cook that way. It makes the packer smaller and still cooks like a packer instead of cooking them seperately. Hope that make sense.
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