Anyone here separate the point from the flat before the cook. The presentation of the meat is incredible when you render all the excess fat off. Plus you can get more rub onto the meat and a deeper smoke ring.
It takes a lot more time, but really makes a difference IMHO.
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Kamado Joe
(4) 18.5" WSMs
Weber OTG 26.75"
Traeger 070
Stoker
Worlds Fastest "Green" Thermapen
"Not a competition cook, just a guy who loves eating and cooking Q."
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