I've never gotten the same quality when I cook smaller flats (less than 5#) like I do from larger ones. In theory, the temperature over time effect on the breakdown and collagen to gelatin conversion should be the same on either size, but for me it's not.
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Barbecuist ~ Charcuterist ~ KCBS Master Judge & CTC Big Green Eggs, Big Drum Smokers, Big Chiefs, Weber Smokey Joe "Custom Tall Boy" Oil Patch Horizontal, SnS Deluxe Kettle
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