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Old 04-04-2014, 01:03 PM   #14
Full Fledged Farker

Join Date: 06-09-10
Location: Oak Forest, IL

I guess I'm in the minority. I do it at the wrap stage and wrap them separately.

I find the point is usually done quicker and I'll pull it off before the flat. It goes for a little rest before it is cubed and thrown back on the pit. I time it so that the burnt ends are hot and the flat has been resting a couple of hours at the time of serving.
Co-Pitmaster of Hatfield and McCoy Barbecue
Pitmaster of South Side Pit Men

UDS's, Multiple Weber Grills
kwas68 is offline   Reply With Quote