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Unread 03-31-2013, 08:02 PM   #2
colonel00
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Join Date: 06-03-10
Location: Shawnee, KS
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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.
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Brad
I was stripped by Guerry while he was wearing a skirt
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