Originally Posted by Bamabuzzard
Here's the problem I have cooking packers at those higher temps. I have problems with the end of the flat and about two to three inches in overcooking and turning hard as a rock. How do I keep from that happening and still cooking at those higher temps?
Don't buy packers with thin tails if it is less than 1" either leave it or buy it and trim it. Cook that part too just pull it a little early I'm thinkin Chili here...