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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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11-06-2011, 03:54 PM | #1 |
is one Smokin' Farker
Join Date: 07-13-11
Location: Mamaroneck, NY
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Question on separating the flat and point...
So I wanna do a packer cook. Like usual I will cook the packer, separate the point and make burnt ends.
Has anyone cooked the packer and then separated the point before the packers done? Like let it cook till its bout 180 IT and then separate. That way I can cook the burnt ends for like 3-4 hours without adding a FULL 3-4 hrs to the cook.
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Smokers: 20x48 Pits by JJ Cinder block smoker Wishlist: 22.5" WSM |
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11-06-2011, 05:14 PM | #2 |
On the road to being a farker
Join Date: 08-07-09
Location: Jacksonville, Nc
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I asked a similar question in the past.
Everyone said to leave the flat attached to the point, until the flat is done. I think the main reason was to keep the falt from drying out. Also, you should let the flat rest before slicing... and that's a god time to let the burnt ends cook. |
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11-06-2011, 05:18 PM | #3 |
somebody shut me the fark up.
Join Date: 05-03-07
Location: New Baltimore, Mi.
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If u leave it attached till the flat is done, it won't need but 1-2 hrs to finish your burnt ends.
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11-06-2011, 05:44 PM | #4 |
Moderator
Join Date: 09-17-05
Location: Mooresville, NC
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Agreed... Leaving it together as long as possible will yield the most optimal results for the flat before you may separate and add the point back to the pit.
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XL BGE (#2) & Performer Platinum Former owner: Jambo Backyard, Klose BYC, Lonestar Vertical offset w/ Insulated Firebox, Medium Spicewine, Pitts & Spitts, XL BGE (#1) & (2) Medium BGE's, 22" WSM & (2) 18" WSM's, 18" & 22" Weber Kettles |
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11-06-2011, 05:53 PM | #5 |
somebody shut me the fark up.
Join Date: 01-14-06
Location: At home on the range in Wyoming
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I like a long cooler time on my flats. This usually matches the 3 hours or so I need to cook the point more, then cube it, and make BE's.
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11-06-2011, 09:01 PM | #6 |
is one Smokin' Farker
Join Date: 07-13-11
Location: Mamaroneck, NY
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hmm ok. ill keep it on till the flat is done.
i still want to put the cubed pieces on for at least another 3 hours bc i plan on putting more rub/paste on them and i want the 'edges' of the ends to get real 'burnt' and barky. but this does answer my Question. ill keep it together until the flat is done. thanks all@
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Smokers: 20x48 Pits by JJ Cinder block smoker Wishlist: 22.5" WSM |
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11-06-2011, 11:36 PM | #7 |
somebody shut me the fark up.
Join Date: 10-27-06
Location: Bothell WA
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I would imagine you are cooking this brisket Low n' Slow? If so I'd cook it whole.
High Heat Brisket is another story, and I separate the point and flat and cook each until done.
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Brian - Left Hand Smoke BBQ PNWBA 2010 Team of the Year BGE's/WSM's/Pellet Pro WSM/BWS Gater/BDS Clones/Cookshack 008/Weber Performer w EZ-Que/Cajun Bandit/Rib-O-Lator Test Pilot/La Caja China/BBQ Guru/Weber 1000 RK Drum Coffee Roaster Follow Left Hand Smoke on Facebook!http://www.facebook.com/pages/Left-H...462391?sk=wall KCBS CBJ/PNWBA CBJ www.pnwba.com |
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11-07-2011, 12:28 AM | #8 |
somebody shut me the fark up.
Join Date: 06-28-09
Location: Everett, WA
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That's a quality post swampy bee.
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11-07-2011, 12:48 AM | #9 |
is one Smokin' Farker
Join Date: 06-02-07
Location: Chico, Ca
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I have never seen trimming that good. Do you do plastic surgery on the side?
NUTZ
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11-07-2011, 06:26 AM | #10 | |
somebody shut me the fark up.
Join Date: 10-27-06
Location: Bothell WA
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Quote:
The Flats look like Flank Steak when I'm finished shaving them!
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Brian - Left Hand Smoke BBQ PNWBA 2010 Team of the Year BGE's/WSM's/Pellet Pro WSM/BWS Gater/BDS Clones/Cookshack 008/Weber Performer w EZ-Que/Cajun Bandit/Rib-O-Lator Test Pilot/La Caja China/BBQ Guru/Weber 1000 RK Drum Coffee Roaster Follow Left Hand Smoke on Facebook!http://www.facebook.com/pages/Left-H...462391?sk=wall KCBS CBJ/PNWBA CBJ www.pnwba.com |
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