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Unread 06-15-2013, 09:15 PM   #45
bbqbull
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Quote:
Originally Posted by landarc View Post
Yes, if you don't, you have ruined it.

I separate the point and flat just before slicing, and make sure to slice each across the grain. There are a couple of other ways to do it, but, that is the easiest, plus, folks can choose which cut they want.
You can seperate the point from the flat very very easy.
Just take the back side of a thin knife and slide it between the 2 though the fat layer Bill.
Sounds harder than it actually is.
Good luck!
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