I take a slice out of the middle of the flat to test. If it's good, then I start slicing toward the point end. Every now and then the slices opposite the point end are better. I do slice the entire flat before boxing, something I didn't do last year. More than once I left the best meat on the cutting board.
I almost always turn in burnt ends. More often than not they will improve my entry.
Go For Smoke BBQ - Summerville SC