Discussion in 'Beef' started by slider n copa, Oct 16, 2014.
How many seperate the point and flat and how many smoke in one piece?
I cook as one piece. I will cut a small portion of the flat against the grain before I start to help identifying the grain structure after it has been cooked but that is it.
I typically cook both together. Unless they won't fit, then I'll separate. I also will separate the point when the flat hits 160ish if I am going to be doing burnt ends and want everything to be done close to the same time.
Why do u seperate then, what do u do different two the point and flat
I always do whole packers. In @225*F (ave.) probed and lid closed , Smoker , until my target (200*F + / - )
wrap in cooking and...
the point falls off
Nothing different is done , after the rest , I decide what I'll do - Burnt Ends , Chili , Stew , whatever ; the Flat gets a slice and vac job .Sometimes the Flat ends up as Pulled for the meal
I separate but only because I don't have a huge smoker. I can only imagine the feeling when you separate the flat from point after smoking...pretty much effortless.
I'm actually smoking one now and I separated it. Decided to use the vertical that I have and it wouldn't fit.
Ok flat side up or point?