Don't worry about the point temp. All that fat in the point makes it very forgiving. Points can easily go up to 215F before the flat probes tender.
Don't worry about the point temp. All that fat in the point makes it very forgiving. Points can easily go up to 215F before the flat probes tender.
Sliced it after resting about 3 hrs, flat had a nice smoke ring, passed the pull test and had great flavor, slightly on the dry side though.
Point was super moist and tender, like whoa