Originally Posted by Barbarian
Just curious, did you let it rest at all??
I tented it with foil on the cutting board and let rest about 35-40 minutes. I really like a heavy, crunchy bark so I didn't want to foil/cooler and end up steaming the bark.
I'm still struggling with the point though. I'm new to full packers, so I don't know how much fat usually renders out with a pure low and slow, but I'm ending up with quite a bit of fat in my points. It was literally falling apart, so there was no way to cube it. I just ended up chopping it, but it was difficult to remove all the fat.
“If you don’t know who I am, then maybe your best course would be to tread lightly.”
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