Originally Posted by El Ropo
Another brethren folded the point over on top of the flat and cooked a similar sized packer on his mini. It worked out great for him. I tried it a few weeks ago, and the point kept wanting to unfold during the cook, so I sliced into the meat where it needed to fold and it stayed in place after that.
The meat turned out really good, and I agree hands down, the mini wsm is the easiest, most effective small cooker I've ever used.
I wonder if you could run a short skewer through it to make it stay in place?
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