Burnt ends - Separate point/flat before, during, or after?

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mng024

Smoke Blower
Original poster
Jul 9, 2017
100
21
Wisconsin
Curious how everyone likes to do it?
I imagine separating before cuts down on cook time? Also giving you the ability to leave one muscle on longer than another. I've never separated though prior to smoking, seems like a little bit of an intimidating cut.
 
This ^^^^. That is when I can get a full packer

Chris
 
For me two reasons. 1st I think it helps keep the flat moist, and 2nd. It's easier for me to separate the flat from the point. They almost separate themselves. Nothing scientific about my reasons just my preference.

Chris
 
If I'm making burnt ends from the entire point, I separate before. It allows for more bark on everything. When separating, try to keep the fat that is between the two parts connected to the flat to help keep it moist. If I'm not making burnt ends, or only making some from the point, I keep it whole.
 
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Both ways work. If I don't separate before smoking, I trim out the kernel of fat so when the two muscles shrink they sort of separate themselves. When done right, I can use the spine of a slicing knife (the side opposite the cutting edge) to separate. I rest the flat, but return the whole point to the smoker. In a couple hours I cut into cubes, add rub and sauce and reduce for maybe 30 minutes. Notice I make a small 'V' cut on the flat to indicate grain direction. During the cook the small cut opens a bit. I slice across the 'V' which is across the grain.
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When you separate the point first, one end will be sort of knobby and much thicker.
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So I trim some of the thin meat, and heavy areas of fat, then sort of butterfly the thick end to match the thickness on the other end, and round all the square corners. This way it cooks more evenly and makes it easy to cut burnt ends.
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Here is the same point, trimmed and shaped..... before and after cooking.
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So I separated to about 95%, was able to pull so much more hard fat out, and now can season the whole point while still having the point there to protect the flat.
 

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