Max, if your comment about trimming the fat on both sides of the point means you trimmed the fat layer between the point and flat then that's the deckle. Thanks. That would reduce the mass and the moisture which likely contributed to the shorter cook time.
Nu2, yeah my cost number was based on Sam's selling prime for $3.58/lb on a 13 pounder, but $60+ is easy to hit too. As for temps, that's my latest thing to play with...……...doing stuff I typically had done at 225 now going at 275. Shorter cook time is to be expected, other outcomes are the curiosity.
Nu2, yeah my cost number was based on Sam's selling prime for $3.58/lb on a 13 pounder, but $60+ is easy to hit too. As for temps, that's my latest thing to play with...……...doing stuff I typically had done at 225 now going at 275. Shorter cook time is to be expected, other outcomes are the curiosity.