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Unread 08-07-2011, 01:18 PM   #10
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Originally Posted by Wampus View Post
Remember.....the flat is done when it's tender and not before. 182 is still probably tough. The probe should go in with no resistance. THEN and only then is it done. At this point, forget the temps. Worry about probe tenderness. Personally.....I'd probably let the whole thing go until the flat was probe tender. THEN seperate the point and put it back on and keep the flat wrapped up tight and hold in a warm oven or a cooler until the burnt ends are done.
^^^^That is all you need to do. Wampus hit the nail on the head.

With the burnt ends, after you cube the point, sprinkle it with more rub and add a little sauce and back in the smoker for 2 more hours then pull them out and enjoy.
Weber Kettle 22.5" Restored "J" - Black
Weber Kettle 22.5" "AT" - Black
Weber Kettle 18.5" "DR" - Black
Weber Jumbo Joe "AH" - Black
Weber Smoky Joe "F"- Black
Weber Genesis - Black
Weber Go-Anywhere - Black
UDS - which surprisingly is not black
Great Outdoors Smoky Mountain Smoker
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