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flat vs packer

post #1 of 2
Thread Starter 

Can you get a flat tasting as good as a packer?  Can you get the moisture in a flat that a packer will have after the smoke?  Is there anything you do differently in the cook for the flat than you'd do for a packer?  Thanks.

post #2 of 2

I've only smoked flats and have gotten very good results. I recently bought a packer at Costco but had to cut part of the flat off for a slow cooker recipe. What I've kept is a 4 lb section that includes the point since I've never smoked a point before. I understand the point needs to be removed from the flat and is typically used to make burnt ends. I'm looking forward to trying that.

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