When I prep mine, I snip off the tip and then cut through the skin from the inside of the joint. This cut goes all the way to the joint, but leaves it intact.
That way, I can cook them in one peice and they are super easy to just break apart when done prior to dipping or saucing.
Kinda the best of both worlds.
"Flirtin' with Disaster" BBQ Team (RETIRED)
FBA and KCBS Cook and Judge.
Former owner of a WSM, a Smokey Joe, a Charbroil Commercial gasser (junk), the legendary "StudeDera", a Fast Eddy PG500, and Sherman.
Now cooking with a Yoder YS640
Proud Pellet guy cooking on real wood.