post #21 of 21
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Originally Posted by SkullyBigPig View Post

I'll just throw this out there...I've had better success with cooking the flat and point separate.  Flavor, smoke ring, tenderness, etc., have turned out better when separated.


Wonder what I am missing when doing a whole packer?  Not much, I suspect.


James--are you sold on cooking separate now or will you go back to whole packers?  Yeah, I think so.  You're onto something with your notion of an increased surface area for smoke penetration, rub exposure, etc.  The only occasion where I might not separate in the future would be if I had limited grate space and couldn't spread the cuts out; a whole packer requires less grill area.