I just unpacked it from the vacuum packaging, and darned if they didn't fold a super thin peice of meat in half and pack it up.
I doubt its even an 0.75 inch thick at the thin end.
Should I cook this folded in half the way it came, with the fat cap on the outside, to give it more thickness to avoid drying out? Or just flop it out on the grate and maybe wrap it earlier than I would normally do? I.e. 150 instead of 170? Somehow I feel this will cook quicker than 6 hours as well, if I run the SNSK at 250F. The last one was about the size this one was when folded in half. I.e. much much thicker.
Any advice is appreciated.
Jim
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