Big daddy smoke
New member
Merry Christmas everyone! I'm about to start my second packer. First one, flat turned out a little on the dry side, point turned out incredible! So my mission is to improve on the flat. I've read Diviot maker & SconnieQ have differences about cap side up or down and highly respect both. Still not sure about making cap up or down. My next question is, can you use parchment paper instead butcher paper (i do not have any available) to wrap the flat in the SI to help retain juices? Is this a good or bad idea for the flat? If good, should I separate the flat from the point before smoking and use for two racks the smoke? or keep whole and wrap just the flat up to the point? At this point, the packer has been injected and is currently swimming in the brine bucket. The packer is bout 18 pounds. dinner time is 3PM Christmas day. Also I just received my Auber PID!!! Man i'm like a kid in the candy shop and cant wait to use it! After reading more about the Auber, i see everyone likes the idea of mounting through the back wall. I don't have one yet, can I auto tune with the probe that came with the Auber just hanging until I will order the wall mount on Monday. Also, can I use the meat probe for the auber without auto tuning or is it necessary to program the Abuer if just using for internal tempeture?Thank you, and Merry Christmas!