The perplexing thing for me is, I cook 2 packers and a flat at a contest. I trim, prep and cook them all the same. I usually end up with one moist flat at turn in time.(for which, I am certainly not complaining) Sometimes it is from the packer, other times not. Seems like I should be able to at least get two and why not three to be right. Just trying for consistency. I just cant figure out why. I keep coming back to 'its just the cut', but that answer would be too easy.
who are those guys? BBQ Team www.watgbbq.com
Startin the Fire-(a book) Everything you need to know about starting a competition BBQ team. (except the recipes) www.startinthefire.com
"Let me have a diablo sandwich and a Dr. Pepper, make it fast, I'm in a ---damn hurry". Sheriff Buford T.Justice