Here is my preference. I usually separate the point when the flat is done. While the flat rests, I cube up the point and put it in a pan. I give it a good coating of my sauce(s) of choice and maybe add some rub. Then back on the smoker for as long as I want but an hour at least. You will see that the fat continues to break down and the burnt ends will redden. I stir them every so often. Eventually I like them when they are super tender and the sugar in the sauce has started to thicken a little.
I was stripped by Guerry while he was wearing a skirt
Proud owner of the PentaZero
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“I dream of a better tomorrow, where chickens can cross the road and not be questioned about their motives.” ― Ralph Waldo Emerson