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Unread 03-05-2013, 02:34 PM   #12
Pitmaster T
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Originally Posted by KnucklHed BBQ View Post
Edit: I usually separate the two cuz I feel that they cook to doneness at different rates/times - to make this easier, when I prep the packer I trip between the point & flat to remove part of that monster hunk of fat that's usually hiding in there. I also put plenty of rub between them. Once you're ready to separate them, they will peel apart with little effort, important when they are that hot! Now T is going to scold me for The Great Sin I have recommended...
Nah, I've done crazier ****. I used to do something similar and in fact posted it on this forum in maybe 2007 or so.... dry seasoning between the two layers....

as seen in the partin, there is no fat left when I am done.

But you gotta do what u gotta do. LOL
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