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Unread 10-05-2012, 02:58 PM   #15
somebody shut me the fark up.

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Join Date: 06-26-09
Location: Saint Leanders Parish, CA
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Oops, I always cook packers in the 9-12 pound range after trimming. Which means I am buying 14 to 16 pound packers. I will buy a select over a choice to get the weight I want. I don't like small packers, and I rarely see anything over 16 pounds untrimmed.

I also rarely run cooks below 275F, as my cookers prefer to sit there. The last cook, a 11 pound trimmed choice angus, the kettle just would not come up to anything over 250F, it cooked there for 8 hours and 1 hour at 400F, it was just fine.
the meat thermometer was so far past the top reading, it read Taylor

"perhaps...but then again...maybe not..."
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