Doc6633
Knows what a fatty is.
- Joined
- Aug 19, 2015
- Location
- St. Louis, MO
Went to the store to get a packer but they only had flats so I am going to try a flat tomorrow. It is about 6 lbs and looks like it has a decent fat cap. A couple of questions:
1.) I have read some people going higher heat 275 or higher and others say low anywhere from 200 to 225. I typically cook at 250 for a packer. Thoughts?
2.) Also have seen people say they inject it and put bacon on it to keep it moist. I don't do either on a packer. What do you guys and women do? I do plan on wrapping.
3.). What internal temp do you start probing?
1.) I have read some people going higher heat 275 or higher and others say low anywhere from 200 to 225. I typically cook at 250 for a packer. Thoughts?
2.) Also have seen people say they inject it and put bacon on it to keep it moist. I don't do either on a packer. What do you guys and women do? I do plan on wrapping.
3.). What internal temp do you start probing?