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:
“If you don’t know who I am, then maybe your best course would be to tread lightly.”
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