Smokin my first 12lb packer tomorrow and I gotta quick ? about the thickness of the point vs. the flat and gettin a good thorough smoke w/out drying out the flat. Also I'm not trimmin any off cause I want the extra juices from the meat. So, will the flat dry out while thoroughly cookin the point? It'll get rubbed down good, then wrapped n ready for the mornin.
post #1 of 14
8/9/08 at 4:59pm