I cook low and slow with the two separated. This allows me to get more smoke in the meat as well as flavor from the rub/bark. We put the point on top of the flat as it is fattier and drips on the flat to keep it moist while cooking. They cook at 205 for 8 hours and then are wrapped to take them to finishing temp. If you are not going to wrap then you better leave it whole in my opinion. Seperating the point makes awesome burnt ends with a lot of flavor from your rub. Some people like just the beef flavor but I like it once it has been enhanced with the injection and rub.
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