I'm cooking a 8# full packer tomorrow any idea on timing? I've done two 6# flats that finished in 6 hours (these we're pastrami) and just one 12# full that cooked in 9 hours. Does 7-8 hours sound right? I'm also planning on cubing the point for burnt ends for the first time; should I add just a little more coals to the barrel so while the flat rests there is enough fuel for the burnt ends?
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Pit Barrel Cooker; Weber 22" Kettle; Gabbys Grill attachment; Weber Spirit Gas Grill
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