11lb point

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smoking canada up

Fire Starter
Original poster
Jun 14, 2007
elmira ont canada
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!!!!
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.
Go back to your last thread, Debi splains it for ya!
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