atcNick
Knows what a fatty is.
- Joined
- May 13, 2011
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So I've read here and there about separating the point from the packer when the flat is finished cooking and putting the point back on the pit to finish cooking. Most people I know and BBQ joints don't do that. So is the point done when the flat is done or not? When the flat is done can I slice it and the point and get tender pieces out of both muscles?
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