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Unread 07-21-2011, 03:42 PM   #7
Saiko
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Join Date: 12-24-03
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I changed up the way I do them just a tad. I used to separate the point from the flat right away, but now I let it rest for about an hour before separating. I've never used drain holes either, mainly because I like to add lots of sauce.

So basically I do this:

Once the brisky is done, I let it rest, wrapped in a cooler for about an hour. Then I separate the point and the flat. The flat gets re-wrapped and back in the cooler.


Cube the point:



Place in a foil pan and mix in some rub and sauce:



Smoke for 2 hours at around 300 degrees and serve:
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