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Removing the point help??

Just removed this guy at 205º.  Cooked about 15.5 hours at roughly 240º dome temp.  Where/how do I cut to remove the tip to put back on the egg for burnt ends???  It's resting now and I will FTC the flat.
XLBGE- Napa, CA by way of ATX


  • IrishDevlIrishDevl Posts: 1,390
    The piece underneath this picture I see on the right. Just look for a fat line about middle thickness and run a knife along it.
  • Here you go.




    from SANTA CLARA, CA

  • IrishDevlIrishDevl Posts: 1,390
    @smittythesmoker - nice job.
  • R2Egg2QR2Egg2Q Posts: 1,990
    Follow the fat seam that separates the flat and point. In Smitty's pic (quick drawing Smitty), I'd start on the right side and slice diagonally to the left. If you're concerned about slicing wrong, that fat seam should be so tender that you can turn your slicer backwards and just the side opposite of the blade through without worrying about cutting into meat.
    XL, Large, Small, Mini Eggs, Humphrey's Weekender, Superior Smokers SS-Two, MAK 1-Star General, Hasty Bake Gourmet, Santa Maria Grill, Thai Charcoal cooker, Webers: 18.5" WSM, 22.5" OTG, 22.5" Kettle Premium, WGA Charcoal, Summit S-620 NG

    Bay Area, CA
  • Here you go.


    Awesome Smitty!!  Thanks
    XLBGE- Napa, CA by way of ATX

  • jlsmjlsm Posts: 982
    That was great work, Smitty. 
    Owner of a large and a beloved mini in Philadelphia
  • DuganboyDuganboy Posts: 1,118
    I was terrified the first time or two that I tried this, but once you understand what the dividing line is you are home free. @SMITTYtheSMOKER  great visual.
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