So more on the cook... This is the first Packer I've done. I've always been a little intimidated by such a huge cut of meat. All things considered, I will call it a success. I learned alot this cook but most importantly, I learned alot about this cut. I will tackle it differently next time.
The flat was a little dry for my taste but honestly, was alot like most restaurants serve. It sliced really well and had great flavor. The point was fantastic. Some parts were pretty stringy. I pulled those. Others I was able to cube and made burnt ends. Those were amazing.
Next time, I will monitor the Internal Temp of the FLAT. When it gets to temp, I will separate the flat from the point, wrap the flat, cube the point and put the cubes back in for burnt ends.
I'm glad I tackled this project. I learned a lot and look forward to tackling another one this summer.
