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I picked up a 12 pounder @ Kroger and onec I got it home I'm not sure I want to smoke the whole thing. (it's just too much meat). Is it OK to cut it in half and which 1/2 wood be better?
The point has more marbling and the flat is the leaner part. If you look close you'll see a section of fat separating them. It can take a little practice separating them without getting into one of the sections.