Reply to "Smoking Point and Flat Separated"

tomMember

Well,I'm no expert,but my bet would be to smoke them together,until the flat probed right.

Then, separate the flat,and foil it,put the point back on to at least 210*[or about 3 hrs at 225*].

Another choice is save a bag of points in the freezer,thaw and throw them all back on- when you want a shorter cook.

This is contingent on your trimming-before and after parting.

I could tell you to put the point on the hotter rack-if you divide them,and some would say to put point on top to drip on the flat.

Others might like to finish the point directly over the firebox,on the bottom rack.

Some ,after parting,might cut the chunks into 1 in cubes,cook in a perforated foil pan for 2-3 hrs .

Toss them with 1/2 cup CS mild and a little CS brisket rub and put them back in for another 45 mins.

I guess my next question would be about two therms.

What are you hoping they will tell you?

Oh well,so many choices-so little time.

Let us know.

1/19/087:51 PM

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