To seperate or not?

Discussion in 'Beef' started by slider n copa, Oct 16, 2014.

  1. Hello Everyone;

         How many seperate the point and flat and how many smoke in one piece?
     
  2. morning wood

    morning wood Smoke Blower

    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.
     
  3. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    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.
     
  4. Why do u seperate then, what do u do different  two the point and flat

    ?
     
  5. oldschoolbbq

    oldschoolbbq Smoking Guru OTBS Member

    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 [​IMG]

    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 [​IMG]

    Later... 
     
  6. atomicsmoke

    atomicsmoke Master of the Pit OTBS Member

    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.
     
  7. Cool thx
     
  8. Thank u
     
  9. thesmokist

    thesmokist Meat Mopper

    I'm actually smoking one now and I separated it. Decided to use the vertical that I have and it wouldn't fit.
     
  10. Thank u
    Ok flat side up or point?
     

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