Craig Castille
TVWBB Wizard
My flats take about the same time as a packer when cooked at high heat (4-4.5 hours).
High Heat Flat On, Then Fatties
- Thread starter Bryan S
- Start date
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by B. Kaylor:
Bryan, I'm still pretty new at this and have not done a packer yet. (I know that it's done when it's done) But what was your cook time on just the flat ? I've done several pork items and need to branch out into the beef side of the meat case.
Thanks, </div></BLOCKQUOTE>
B, Same as what Craig posted his high heat flats take. This one was on for 4 hrs. 15 min at 325º. Most times 4-4.5 hrs.
Bryan, I'm still pretty new at this and have not done a packer yet. (I know that it's done when it's done) But what was your cook time on just the flat ? I've done several pork items and need to branch out into the beef side of the meat case.
Thanks, </div></BLOCKQUOTE>
B, Same as what Craig posted his high heat flats take. This one was on for 4 hrs. 15 min at 325º. Most times 4-4.5 hrs.
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by JoeW:
How do the burgers come out using the point? Never heard of doing this. </div></BLOCKQUOTE>
Very, very juicy. If you are a heart healthy kind of person, I wouldn't sugg it. It's pretty fatty stuff. You can remove as much as wish though, so it's only as unhealthy as you want it to be.
Fat equals flavor though.
How do the burgers come out using the point? Never heard of doing this. </div></BLOCKQUOTE>
Very, very juicy. If you are a heart healthy kind of person, I wouldn't sugg it. It's pretty fatty stuff. You can remove as much as wish though, so it's only as unhealthy as you want it to be.