Getting ready to put on a 13 lb. packer.
If I don't want to mess with burnt ends,
do I just cook to desired tenderness in thickest
part of the flat, pull it off and FTC or do I need
seperate the point at that time and continue to
cook the point? Just confused as I delays read about
the point needing more time. How do you guys that make
whole packers get it all to come out at the same time?