I've always got the "not so long" variety so I could keep intact when hanging. Well the last couple have been looooong and I have separated most of the point and cooked it separate. Man oh man this last one is off the chain. Cooking for a burday party. Sliced and tenderizing some more, BBQ sauce comes later. The bark has that perfect crunch.
From now on, bring on the long boys!!!!! I like to slice in half with the grain so my slices across the grain are not too long.
Hi, my name is Darrell. I'm an OTR truck driver for over 25 years. During my off time I love doing backyard cooks. I have a 48" Lang Deluxe smoker, Rec-Tec pellet smoker,1 Weber Genesis 330, 1 Weber Performer (blue), 2 Weber kettles (1 black and 1 Copper), 1 26" Weber kettle, a WSM, 8 Maverick Redi Chek thermometers, a PartyQ, 2 SnS, Grill Grates, Cast Iron grates, 1 ThermoPop (orange) and 2 ThermoPens (pink and orange) and planning on adding more cooking accessories. Now I have an Anova sous vide, the Dragon blower and 2 Chef alarms from Thermoworks.
Well the last couple have been looooong and I have separated most of the point and cooked it separate. Man oh man this last one is off the chain.
Yeah! I keep saying, separate the flat and point. It's just meat. They're different muscles that cook differently. More bark, more consistency across the cook.
Of course, I've done like three of these. But sometimes not having any preconceived notions is a good thing.
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