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Competition BBQ *On Topic Only* Discussion regarding all aspects of Competition BBQ. Experiences competing or visiting, questions, getting started, Equipment, announcements of events, Results, Reviews, Planning, etc. Questions here will be responded to with competition BBQ in mind.


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Old 03-02-2019, 11:38 AM   #1
West River BBQ
Full Fledged Farker

 
Join Date: 05-26-18
Location: Sturgis, SD
Name/Nickname : Bill
Default Separating the flat

Anybody have thoughts on separating the flat from the point? I was thinking it might give me better control and cut the cook time a bit.
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Old 03-02-2019, 01:07 PM   #2
Pappy Q
is One Chatty Farker
 
Join Date: 04-08-10
Location: Elk Creek, KY
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Most comp cooks do this
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Old 03-02-2019, 03:21 PM   #3
egorham
On the road to being a farker
 
Join Date: 04-21-14
Location: Lafayette
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I always separate. Besides the advantages you mentioned I also like that you can trim the point to an even thickness and rub both sides.
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Old 03-02-2019, 09:04 PM   #4
Rusty Kettle
Babbling Farker
 
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Join Date: 07-15-13
Location: Butler PA
Name/Nickname : Hey you with the face!
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Just curious is anyone not separating the point and flat? We don't separate.
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Old 03-02-2019, 09:14 PM   #5
West River BBQ
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Join Date: 05-26-18
Location: Sturgis, SD
Name/Nickname : Bill
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I guess that until today I was undecided.
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Old 03-02-2019, 09:16 PM   #6
ewatts2003
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Join Date: 08-05-17
Location: Blair, NE
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I separate mainly due to the hotter/faster cooking that I do. I found it allows better smoke penetration all around and the added benefit of more surface area for rub...especially on the point for burnt ends.
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