Reply to "Smoking Point and Flat Separated"

Former Member

You didn't take the free advice Tom gave you.

Could also be the grade of beef.

I haven't done one yet I couldn't eat, but some have been better than others.

I am afraid a trimmed flat will be harder to master than a full packer cut. The fat on the packer helps alot.

No matter what temp the probe says, be sure a toothpick or the probe itself will slide into the meat without resistance. If not, it ain't done.

You might need a crutch next time.

Please don't ever mention c-p on here again.

1/23/0810:01 PM

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