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.
my avatar swiped fatties from the plate....look how sorry he is.
NB Bandera with mods
Weber 22 .5" x 2, 26.75" x 1
UDS x 3
Created "The Great Spam Revelation of 2011."