A Saturday Afternoon Packer


 
There is more consistency to the finish in the flat...
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Can you expand on this a little more? I haven't cooked enough or haven't taken enough notes to formulate an overall preference other than a time issue. Thanks
 
The flats on packers, as you know, can leave something to be desired. Not infrequently they taper and get rather thin toward the end. Cooked conventionally (low/slow), the thinner portion can be overdone when the middle and portion toward the point are done. I find I do not have this problem with high heat cooks and get more useable slices as a result.
 
Great pics Kevin. I can almost taste that bacon.
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