Separating the flat

West River BBQ

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• Mar 2, 2019

• #1

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.

 

P

Pappy Q

is Blowin Smoke!

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• Mar 2, 2019

• #2

Most comp cooks do this

 

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egorham

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• Mar 2, 2019

• #3

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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Rusty Kettle

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• Mar 2, 2019

• #4

Just curious is anyone not separating the point and flat? We don't separate.

 

West River BBQ

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• Mar 2, 2019

• #5

I guess that until today I was undecided.

 

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ewatts2003

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• Mar 2, 2019

• #6

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.