Originally Posted by Bludawg
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.
yeeup..cook the packer..but DO NOT GIVE NUTTen AWAY! A 5 pound flat then cut in half will yield poor results..fat up fat down...rest fat up...but cook whole..
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