Removing the point help??

hoofaloos · February 2013

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.

IrishDevl · February 2013

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.

SMITTYtheSMOKER · February 2013

Here you go.

IrishDevl · February 2013

@smittythesmoker - nice job.

R2Egg2Q · February 2013

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.

hoofaloos · February 2013

SMITTYtheSMOKER said:

Here you go.

Awesome Smitty!! Thanks

jlsm · February 2013

That was great work, Smitty.

Duganboy · February 2013

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.

Removing the point help??

Comments

Categories