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11lb point

post #1 of 11
Thread Starter 
What do i do with this over 2ft long point. It goes from 5 inches to 1/2 inch end to end. The bone has been removed and most or all of the flat has been removed, do i just stick a thermometer in the thick end and just pull that end that is done out and then cut the rest into burnt ends. Or do i stick all 5 thermometers in it and cut the parts off that are done as they become done. please help!!!!

post #2 of 11
It almost looks like you could stuff it with something and roll it up.
post #3 of 11
i'd lay some garlic,peppers, & spices in it, roll it up & pin the ends, then smoke THAT. but thats me,
post #4 of 11
Thread Starter 
here are some pics of it

post #5 of 11
ok the first pic shows it better. id still put some goodies in the thin end & fold it over & pin it back to a more uniform thickness. or just put the fat end towards the heat & heep an eye on it. i really hate to cut mean as it's cooking cause for me it tends to dry out.
post #6 of 11
Go back to your last thread, Debi splains it for ya!PDT_Armataz_01_34.gif
post #7 of 11
Thread Starter 
its going it in 15mins 4am est good i hope it works
post #8 of 11
WELL!!! how'd that point come out? icon_neutral.gif
post #9 of 11
Must be done by now .... sound like it did him in too! Night Night Smoking Canada!
post #10 of 11
Thread Starter 
yea it did me in . it was good 16hrs for the cook ty all for the help lol now i have 10 more coming 15-18lb each
post #11 of 11
pics ???? where are the pics ???
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