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Re: Flats or packers in a restaurant?


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Posted by Steve in Denver on July 19, 2012 at 08:04:23:

In Reply to: Flats or packers in a restaurant? posted by jazzy on July 19, 2012 at 07:38:54:

Just cooked 9 cases of packers, yield was less than 40%. Cooked one case of flats, yield was 73%. No brainer from now on for us. Knife never touched the flats before they went in the smoker.
All were cooked on a SP 500 with gas and mesquite lump charcoal at 280*.
Steve


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