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In Reply to: Seperating flats and points posted by Dave from Pitt on July 31, 2011 at 21:56:16:
Hi..I have been separating the flat and points on the brisket since I have been doing them just over a year now..I find on a 12lb average if I put the point on 2 hours before the flat, then piggybacking them point over flat, I get the best results and pull time for both are almost the same time. Plus the fat of the point bastes the leaner flat. Just something I have come up with.
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