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Unread 03-18-2013, 02:54 PM   #4
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Join Date: 07-04-09
Location: Jonesboro,Tx
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I don't cook flats( I normally give the flat away) I cook packers 12-15 lb, fat or Point to the heat. If you cooked it right the flat will look dry, your not going to see stuff running out on the board but it will be moist to the palate with a buttery texture.
I never met a Cow that I didn't like with a little Salt & Pepper! Certified PORK-A-HOLIC
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