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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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03-02-2019, 11:38 AM
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#1 |
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Full Fledged Farker
Join Date: 05-26-18
Location: Sturgis, SD
Name/Nickname : Bill
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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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03-02-2019, 01:07 PM
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#2 |
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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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03-02-2019, 03:21 PM
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#3 |
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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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03-02-2019, 09:04 PM
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#4 |
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Babbling Farker
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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03-02-2019, 09:14 PM
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#5 |
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Full Fledged Farker
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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03-02-2019, 09:16 PM
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#6 |
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Full Fledged Farker
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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Traeger Texas Elite w/ Smoke Daddy controller and UDS w/ Smoke Daddy pellet hopper |
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| brisket, flat |
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