hosstd,Up to you. I seperate when smoking a big brisket in my drum so 1. It will fit. 2. I don't have to seperate when it is piping hot. 3. I can pull the flat, wrap and rest while I leave the point in the smoker. Then i can go get the point at my leisure to do ends.
Currently I have a full packer in my Char-Griller for a comp. My char griller can handle the side and i don't want to upset the fat layer for my overnight smoke..
Yup! If you pay for the trimming, you are giving them the point back and still paying for it. The point is the best part anyway.. I serve the brisky to the guests and eat the point , burnt end-style..I like paying the packer price and getting the ease of a flat