Maybe my Nu-Temps are off but I've been pulling and separating the point from the flat at 170 and they have been the best I've ever made. The point gets cubed, rerubbed,and back in the smoker for burnt ends and the flat just gets sliced up and chowed.
"You can't always get what you want but if you try sometime you just might find you get what you need"
Mange Bene Viva Bene!
NB Bandera-Firebox & Baffle Mod, WSM, Weber: Performer(Col. Steve Austin Mod), WSM, Three 22 1/2" Kettles, 2 Brinkman Dual Zone Proffessional Grills, Smoky Joe, Uniflame Tabletop Gasser, Luhr-Jensen Big Chief, Turkey Fryer, Rocky Mountain Camp Stove & 3 UDS's.