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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


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Old 12-06-2017, 09:52 PM   #16
LloydQ
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That looks like a delicious fat ribeye! I think the color is awesome!
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Old 12-06-2017, 09:52 PM   #17
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Ain’t it Done by Now.?
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Old 12-06-2017, 10:39 PM   #18
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Apparently there is no stall on the point? I always probe the flat on a packer so maybe...

It finished about 6:15 pm and the wife came home about 8pm, which helped a lot for the hold. Made some smash potatoes and smoked some boudin with the residual WSM heat.











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Old 12-07-2017, 11:10 AM   #19
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Quote:
Originally Posted by Czarbecue View Post
Apparently there is no stall on the point? I always probe the flat on a packer so maybe...
The point has more fat then a flat, so you really don't want to use a probe feeling,IMHO.

I like to squeeze it and see if it has the feeling of meat on meat, sorta a slippage feeling. I cook them around 250-260* grate temps. the finial temp will be somewhere around 212-15*.
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Old 12-07-2017, 02:16 PM   #20
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I pulled it at 208 when it passed my jello test. Valid point about the higher temps. If the flat is 203-205, the point is usually about 10 degrees higher.
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Old 12-07-2017, 02:40 PM   #21
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My HEB will cut a choice point for me. I love cooking just the point since that is what most everyone in my group seems to want including me. More moist and more flavor.
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Old 12-07-2017, 03:07 PM   #22
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Salty fat is where it’s at. We only ate a quarter of it last night and I have a good half of point untouched (3 pounds)l vacpacked in the fridge. I ordered a slicer from Amazon to try to replicate what I had catered to us last week at work.
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