OK. Let's have a little fun.... I'll do 2 at once next weekend. I'll do 1 up and 1 down at the same time.
I'd originally planned to do a 20+ lb packer but my butcher came up short getting anything over 15lbs.
I'll do this:
- 14 lb packer. Fat side down. Bottom rack. I don't trim. Just dig out the hard fat and score the cap. Rub both sides.
- 8lb back cut [Sometimes called a second cut. All of the point and only the first cut section below the point]. Will do this on the top rack Fat side down.
That way we'll have "scientific" **Hhmmm** comparison.
I'll post up a cook plan around sometime around Wednesday evening.
