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In Reply to: Briskett Points posted by Dave from Pitt on July 30, 2011 at 13:15:14:
Reckon everyone does something different but I seperate the two at about 165 degrees. Wrap the flat with some RSM and toss the point back on the grill and add some more smoke. Take the flat up to about 195 to 200 and do the same with the point. The point will however will take a bit longer......You can also stick a probe in the point to check for tenderness.
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