[cdollar]

Originally Posted by Saiko

I changed up the way I do them just a tad. I used to separate the point from the flat right away, but now I let it rest for about an hour before separating. I've never used drain holes either, mainly because I like to add lots of sauce.

So basically I do this:

Once the brisky is done, I let it rest, wrapped in a cooler for about an hour. Then I separate the point and the flat. The flat gets re-wrapped and back in the cooler.


Cube the point:



Place in a foil pan and mix in some rub and sauce:



Smoke for 2 hours at around 300 degrees and serve:

M-M-M-M-M...beef candy.





Chuck