View Single Post
Unread 01-06-2014, 08:17 AM   #37
Bludawg
Quintessential Chatty Farker
 
Bludawg's Avatar
 
Join Date: 07-04-09
Location: Jonesboro,Tx
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by Bamabuzzard View Post
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...
__________________
I never met a Cow that I didn't like with a little Salt & Pepper! Certified PORK-A-HOLIC
Bludawg is offline   Reply With Quote


Thanks from: --->