So I picked this up tonight on a whim at Costco. Had the bright idea to separate the point and flat precook to reduce cook time, but I end up not taking the whole point off. Thought it would give me more bark too with the increase surface area. As you can see, my butchering skills still need some work. So I'm left with this pretty good size flat with a bit of the point still attached and a small point separated. . Point is in the plastic wrap above. So how do I cook this thing? My plan is to just cook what remains of the point and flat w/point separate and just monitor temps. I do plan on foiling so perhaps when I foil I can just cut off the remaining flap of point at that time since guessing it should be done before the flat given how thin it is. Probably shouldn't have separated but not much I can do now. Point wouldn't have been that big even if it was whole.