bigabyte
somebody shut me the fark up.
A 9 pound Choice Angus packer from Sam's. I didn't post it last night because I was tired and made myself go to bed.
Seasoned with this stuff.
This is how I get packers to fit in my 18" WSM. Fat cap out and point side down. Yeah, that's a kabob skewer.
Put it in the WSM @ 275*.
Here's some finished pics. First the point side...
Flat side...
...and a view of it sitting on it's side. This one was so flexible that while it cooked it folded clean in half. That rarely happens. In fact, they normally spread apart a bit and is why I use the skewer to keep it from completely unfolding while cooking.
I gently unfolded it and sat it on the cutting board.
Gratuitous bark shot.
Sliced the point off of the flat...
...and just scraped the knife across the grain on each piece to scrape off the excess fat.
Sliced the flat...
...and sliced the point too.
Gratuitous point meat shot.
Scraped up the ends that fell off. These are the cookers treat.
Flat and point slices were laid in a half size pan for serving.
That's all the pics I have for all that. I pulled the point leftovers and pulled apart the rest of the flat as well and bagged up the leftovers for some pulled beef for something or other.
Seasoned with this stuff.
This is how I get packers to fit in my 18" WSM. Fat cap out and point side down. Yeah, that's a kabob skewer.
Put it in the WSM @ 275*.
Here's some finished pics. First the point side...
Flat side...
...and a view of it sitting on it's side. This one was so flexible that while it cooked it folded clean in half. That rarely happens. In fact, they normally spread apart a bit and is why I use the skewer to keep it from completely unfolding while cooking.
I gently unfolded it and sat it on the cutting board.
Gratuitous bark shot.
Sliced the point off of the flat...
...and just scraped the knife across the grain on each piece to scrape off the excess fat.
Sliced the flat...
...and sliced the point too.
Gratuitous point meat shot.
Scraped up the ends that fell off. These are the cookers treat.
Flat and point slices were laid in a half size pan for serving.
That's all the pics I have for all that. I pulled the point leftovers and pulled apart the rest of the flat as well and bagged up the leftovers for some pulled beef for something or other.
