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To split or not to split (your packer.) That is the question.
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Smoking one now, I carved off about two LBs of fat from my 11.5 lb prime, then split, wrapped in foil after 4 hours smoke. want burnt ends. I'm 8 hours in and temp is 199 cooking at 225. almost done. mouth is watering, from the smell. I do not split every time. Cooking 4 per about year. Oh it was cheep $55. at Sams.
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Moderator
- Nov 2014
- 13629
- Land of Tonka
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John "J R"
Instagram: JRBowlsby
Smokin' Hound Que
Minnesota/ United States of America
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Next Major Purchase
Lone Star Grillz 24 X 48 Offset
I always split them because I find that the point and the flat cook at different rates. Most of the time, the flat takes way longer than the point.
This gives me more flexibility to remove the parts of the brizzy that are finished.
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