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In Reply to: Separating Flat from Point before BBQing Briskett posted by Doc Flier on July 02, 2014 at 16:38:29:
If you cook at 275 or higher, you should be fine.
To separate, cut the big hunks of fat out on either side, and then you can see the smaller strip of fat that joins the point and flat. Just run your knife along this strip and they will separate. If you make an error, keep it on the point side, as this is the best part of the flat and you don't want to cut into it.
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