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Old 09-10-2011, 06:01 AM   #9
is Blowin Smoke!
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Join Date: 05-09-11
Location: Granite City, Illinois (Near St. Louis "GO CARDS")

The flat seemed to be finished at 4 a.m. at 205 degrees, 7 hours. Did the hot knife and butter test. It is wrapped & resting. Seperating the point and flat is not as easy as it looks. It's hot and slick from the juices. I cubed the point added some rub and they are back in the smoker for a while. They look really good.
Don't know about the aluminum pan method.

22.5 WSM, 120 Gallon Offset, Weber Performer, IQ-110, ET-732
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