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To seperate or not?

post #1 of 10
Thread Starter 

Hello Everyone;

     How many seperate the point and flat and how many smoke in one piece?

post #2 of 10

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.

post #3 of 10
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.
post #4 of 10
Thread Starter 

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

?

post #5 of 10

I always do whole packers.   In @225*F (ave.) probed and lid closed ,  Smoker , until my target (200*F + / - )

 

 No wrap in cooking and...

 

 sometimes the point falls off :drool

 

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 th_dunno-1[1].gif

 

Later... 

post #6 of 10
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.
post #7 of 10
Thread Starter 

Cool thx

post #8 of 10
Thread Starter 

Thank u

post #9 of 10
I'm actually smoking one now and I separated it. Decided to use the vertical that I have and it wouldn't fit.
post #10 of 10
Thread Starter 

Thank u

Ok flat side up or point?
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