R
ryanfx
Guest
In both meanings of the word!
I cooked it until the flat become tender (it had to go up to 200), wrapped it in 3 layers of foil and let it hang out for a while. Chopped up the point and made some burnt ends.
The flat was essentially inedible (it crumbled when I tried to slice it), however the point was some of the most delicious meat I've ever eaten.
It was 13lbs, took about 13 hours, and I didn't wrap anything. I'm thinking I'll try wrapping next time.
I cooked it until the flat become tender (it had to go up to 200), wrapped it in 3 layers of foil and let it hang out for a while. Chopped up the point and made some burnt ends.
The flat was essentially inedible (it crumbled when I tried to slice it), however the point was some of the most delicious meat I've ever eaten.
It was 13lbs, took about 13 hours, and I didn't wrap anything. I'm thinking I'll try wrapping next time.