I cook whole packers, but I don't cook them whole. I separate the two before cooking. I do this because it lets me control the doneness of the two pieces of meat individually. As long as you are careful the flat alone will be just as good. This also makes making "Burnt Ends" much easier.
I cook whole packers, but I don't cook them whole. I separate the two before cooking. I do this because it lets me control the doneness of the two pieces of meat individually. As long as you are careful the flat alone will be just as good. This also makes making "Burnt Ends" much easier.
How difficult is it separating the flat from the point pre-cooking? Do you then put them both in at the same time? Can you explain how this is done? Thanks.
I cook whole packers, but I don't cook them whole. I separate the two before cooking. I do this because it lets me control the doneness of the two pieces of meat individually. As long as you are careful the flat alone will be just as good. This also makes making "Burnt Ends" much easier.
How difficult is it separating the flat from the point pre-cooking? Do you then put them both in at the same time? Can you explain how this is done? Thanks.