1. Is there a downside to separating the point from the flat? I figure the advantages would be:
- I get to slice it properly against the grain better if separated
- I can pull out the point and flat at the optimal times without the risk of overcooking or undercooking one or the other
2. Can I hold the flat and point in wagyu beef tallow in an oven at 148°F instead of wrapped and in a faux Cambro?
Broad strokes plan is:
- Trim and shape, leaving a thin fat cap on top
- Dry brine overnight
- Rub
- Put in freezer for an hour before smoking
- Into KBQ until color is ok, about 180-190F, 8-10 hours
- Wrap in butcher paper
- Back to KBQ until probe tender, about 203F, 2-4 hours
- Rest for 2 hours until temp drops to 160°F?
- Hold in beef tallow in oven at 148F until service, around 20 hours.
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