Don Cash
TVWBB Gold Member
I've done a couple of flats before but never a whole packer. Picked up a cryo-packed 13-lber from Walmart today to high heat for Opening Day tomorrow. The difference between the point and flat on this one is not really evident. Will it become more apparent after smoking?
Here's my plan:
- On (right out of the fridge) immediately after assembling a minion start and then smoked @ 325-375 until the flat reaches 170* (~2 hrs).
- In an aluminum pan and covered with foil and then back on the 325-375 WSM until tender.
- Start checking for tender 1:50 after foiling.
- Pull when flat is tender and separate point from flat.
- Flat wrapped in foil and resting in a cooler. Whole point back on at 325-375 for 2 hours.
- Pull point and cut into 1" cubes, sauce, put into the aluminum pan and back on the 325-375 WSM for 1 hour.
- Slice flat and eat everything...
Sound about right?
Here's my plan:
- On (right out of the fridge) immediately after assembling a minion start and then smoked @ 325-375 until the flat reaches 170* (~2 hrs).
- In an aluminum pan and covered with foil and then back on the 325-375 WSM until tender.
- Start checking for tender 1:50 after foiling.
- Pull when flat is tender and separate point from flat.
- Flat wrapped in foil and resting in a cooler. Whole point back on at 325-375 for 2 hours.
- Pull point and cut into 1" cubes, sauce, put into the aluminum pan and back on the 325-375 WSM for 1 hour.
- Slice flat and eat everything...
Sound about right?