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Separating Flat from Point before BBQing Briskett

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Posted by Doc Flier on July 02, 2014 at 16:38:29:

I have two 14-15 lb packers for the fourth but I only have 8-9 hours to do them. I'm thinking that's too short for full packers. I'm thinking about cutting apart the points from the flats and doing four pieces instead of two.

Do you think that's a good idea?

If so, any types on separating the flat from the point prior to cooking?

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