bought a relatively small packer. first packer. Flat is very much on the thin side.
Any recommendations for temp to cook this packer at ? That is, does thin require lower and slower ? the opposite ?
Or any difference in how much fat should be trimmed.
Probably cook fat side down on top rack of wsm.
Going to try out my new roll of butcher paper ( probably didn't need the 1000 feet, but that's what they had ! ).
thanks
PS
Going with pecan, but also have mesquite, apple or cherry.
Any recommendations for temp to cook this packer at ? That is, does thin require lower and slower ? the opposite ?
Or any difference in how much fat should be trimmed.
Probably cook fat side down on top rack of wsm.
Going to try out my new roll of butcher paper ( probably didn't need the 1000 feet, but that's what they had ! ).
thanks
PS
Going with pecan, but also have mesquite, apple or cherry.