Burnt ends have caused me to vow, never to go back to just flats.

Whole packers for me. The point is the best part. I never understood why people would just do a flat.

quote:

Originally posted by Tony Hunter:
what is the largest size packer that will fit on a WSM?

i use 10-12 pound packers some can be really long. last one i did two weeks ago hung an inch over each side of the wsm. all i did was squeeze it in and slap the lid on. by the time it came to check it had shrank up nicely to fit.

one of the better ones i have done too. i just wouldnt go over 12 pounds on a packer since the point gets too large to cook properly in that range. i also dont trim mine and cook em fat up.

Only flats for me so far... but since Santa brought me the Big, Bad,"Double Deuce" WSM...I got room for a whole packer......

I always used to do whole packers, but after realizing how much fat I was trimming off, I decided to do a flat. Cooked quicker, obviously, and came out nice and moist. I think I will go for flats from now on.

Rondo, you've got to try the whole shebang. The melt-in-your-mouth tenderness and chewy exterior of the point/burnt ends is killer! I've been lucky to be able to buy whole CAB packers at a good price, but even so -- you've got to try it at least once.

Whole packers are incredible.

Whole so far. We had an aquaintance that had a cow slaughtered and we're able to get some of the beef. It's much cheaper that way.

Guess that depends on your location though. I guess many of you might not see cows out your window every day.