Hey guys, I've read threads that say that you are not allowed to split a turn-in meat during cooking and then continue on with both portions of meat. Is it ok to split the brisket before hand and cook the flat and point sepearately? I know that many teams do that, but I just wanted to make sure that it's legal. Also, would I have any trouble getting throught the meat inspection with the point and flat seperated? Thanks for any help. Pete G.