Shopping for a Point When shopping for brisket, butchers usually prepare brisket as either a flat, a point or a whole piece. In many areas, flats or whole briskets are more common and points are harder to find. If you don’t have points available where you live, you may have to buy a full packer brisket and separate the muscle with a knife. With the fattier side down, the flat lays on top of the point (remember how we said before that the flat lays against the ribs, and the point sits at the top of the leg), and you’ll be able to see a seam of fat where the two come together. That seam is referred to as the nose. 2. Cut down the ‘Nose’.Last updated: February 3, 2023 Smoking a whole packer brisket can be a challenge. If you opt to separate the flat and the point, the task becomes more manageable. In this guide, we’ll go over the pros and cons of smoking brisket flat and point separately. Contents (Jump to Topic) show Smoking Brisket Flat and Point Separately how to tell if a canteloupe is ripedo you really love me do you really fw me First, cut straight from the cow, a brisket contains two distinct portions: the point and the flat. A brisket point is fattier and more unctuous, thanks to a seam of gelatinous fat that runs through it. A brisket flat is leaner, with a higher meat-to-fat ratio.Mar 27, 2023 · Home How To Food Network Essentials Cooking School Brisket Flat Cut vs. Point Cut: What's the Difference? Learn what sets brisket’s two cuts apart and how to instantly recognize them. March... Sep 9, 2019 - How to Separate a Brisket Point and Flat | Oklahoma Joe's® June 4, 2021 // by Leah Greenstein // Leave a Comment Detaching the point from the flat on a brisket can seem like a lot of work. But surprisingly, it’s not that hard! You can easily do the job without messing up anything. So, how to separate point from flat on brisket properly? Well, for starters, you’ve to grab the essentials tools for the job.#TheVirtualWeberBullet #ChrisAllinghamWatch Chris Allingham break down a whole packer brisket into its two muscles--the brisket flat (pectoralis profundi) an... has webb disproved theoryraceland ultimos Key Points Brisket has two muscles: the point and the flat The point is a thick, round shaped muscle with a lot of fat and connective tissue, while the flat is a thin, lean muscle …Jul 8, 2023 · January 27, 2023 by Topcellent Usually, we prefer to cut brisket in half and freeze it for further use when there is not enough space on the smoker to smoke the whole brisket. Or you might find it difficult to barbecue a whole brisket as the flat portion is cooked much earlier than the point portion. These muscles are separated into two sections – the brisket flat and the brisket point. The flat is leaner and the point has a thick layer of fat which makes it the more flavorful option. People sometimes mistakenly call the point cut the ‘deckle’, but the deckle is actually just a term used for the fat cap on top of the point cut. does missouri have legal weed Quickly place brisket in foil pan (fat side down) Pour 1 can of beef broth into bottom of pan and cover with foil. Put pan of brisket back into smoker and maintain 250°F. Once brisket reaches 200°F, remove from smoker and uncover slightly to cool. Let the brisket rest for about 30 minutes. Separate flat from point. u haul rental rates one way77 degrees f to celsius 345 likes, 5 comments. “💨👉🏻🥩 The Whole Point of Brisket… Beef brisket has two muscles: the flat and the point. Beef brisket has two muscles: the flat and the point. This is the point, fatty section and. almost looks like a baby brisket. The point is much more marbled and super rich compared to the flat, it is super rich like short rib. Done barbecue style just salt, pepper ... I always separate flat and point and cook in stack with point on top the flat then drip pan with a little water on the bottom. They’re really two different pieces of meat and will cook differently, in order to get a consistent doneness across the point it needs to be separated.Burnt ends are basically twice smoked chunks of brisket. Most common method is to smoke a full packer brisket, once the brisket is done you slice the point (thick) section of the brisket off of the flat (thin) section of the brisket. The point is actually kind of like a layer on top of one end of the brisket (think layer cake). self help workbook pdf Brisket trimming: Separating the point muscle from the flat muscle BBQ Rob Reinhardt 955 subscribers Subscribe 699 58K views 2 years ago Here’s a demo of …Sep 9, 2019 - How to Separate a Brisket Point and Flat | Oklahoma Joe's® the super mario bros. movie showtimes near cinemark palace 20 The steaks from the short loin are cut starting at the rib end and working toward the rear. The first-cut steaks are club steaks or bone-in strip steaks. The center-cut steaks are T-bones, of which there may be six or seven. Finally, a butcher may be able to get two or three porterhouse steaks at the sirloin end.Sep 9, 2019 - How to Separate a Brisket Point and Flat | Oklahoma Joe's®How to Cook Brisket Flat on Your Traeger. Smoking is the best way to cook brisket flat on your Traeger. To smoke a brisket, apply a dry rub to the brisket flat and refrigerate for 12 to 24 hours to allow the rub to set. Then smoke at 250 degrees Fahrenheit for 6 to 9 hours until the brisket reaches an internal temperature of 200 degrees.1. Fat Content: Brisket flat has less fat while Point Cut contains more. 2. Cost: Flat cuts are typically more affordable compared to point cuts due to their smaller size and lower fat content. 3. Time To Cook: Point cut takes less time to cook because of the higher levels of fat present in it, while flat can take much longer due to its leaner ...Instructions. Trim fat cap down to a ¼". Trim fat on the other side of brisket away, and then carefully trim away a good portion of the fat between the point and the flat. Generously season the brisket with bbq rub and then smoke at 180 until the internal temperature hits 160. sheer curtains 42 inches long · May 16, 2021 · Shared with Public Follow A full packer brisket is made up of 2 muscles: the point and the flat. When I smoke brisket, I always separate the muscles, because I like to let the point ride a little longer. This quick video shows you how. For more brisket smoking tips, visit: https://girlscangrill.com/recipe/smoked-brisket/ See less A brisket contains two muscles; a point and a flat. The point is a large round muscle that contains a lot of fat and connective tissue. You can separate the brisket from the flat by cutting through the large seam where a thick chunk of fat called the deckle is located. Some people cook the flat and the point separately, but if you know how to ...Separating the brisket flat from the brisket point is completely optional and it’s not something that I often do however, these two parts do cook very differently and it’s not a bad idea to cook them separately. The flat has less fat, more muscle and once it reaches about 200°F (93°C) internally, it’s perfectly done. Trim the Bottom Brisket Fat Cap. With gloves on, unwrap your glistening brisket and place the “top” fat cap side down on a sturdy cutting board or other work surface. On one side of the brisket flat, you’ll notice the fat cap wrapping up and onto the fleshy “bottom” portion of the meat that’s facing upward. 345 likes, 5 comments. “💨👉🏻🥩 The Whole Point of Brisket… Beef brisket has two muscles: the flat and the point. Beef brisket has two muscles: the flat and the point. This is the point, fatty section and. almost looks like a baby brisket. The point is much more marbled and super rich compared to the flat, it is super rich like short rib. Done barbecue style just salt, pepper ...Sep 9, 2019 - How to Separate a Brisket Point and Flat | Oklahoma Joe's® Smoked Chuck Roast - turn classic pot roast into something that is tender, melt in your mouth, smoky and delicious! Way more affordable and easier to cook than brisket, but almost as tasty.· May 16, 2021 · Shared with Public Follow A full packer brisket is made up of 2 muscles: the point and the flat. When I smoke brisket, I always separate the muscles, because I like to let the point ride a little longer. This quick video shows you how. For more brisket smoking tips, visit: https://girlscangrill.com/recipe/smoked-brisket/ See less paypal cusotmer service numberihop 5 dollar specials Trim your brisket as usual, leaving about 1/4″ of fat on the surface; Once your brisket is trimmed of excess fat, separate the point from the flat by cutting along the fatty seam between the two muscles, leaving about 1″ of connection between the two muscles. (See image above in the post.)55 Share 4.2K views 8 months ago #SmokedBrisket #pitsmoke Today we will be smoking a 13.4 lb. brisket. Keep watching until the end and I will show you an easy way to separate the point from...3.) Squirt the mustard onto the surface of the meat and smear it evenly over all surfaces. Then evenly coat all sides of the brisket with the Texas Bold Rub. 4.) Place the brisket in your smoker, fat side down. Smoke until a probe thermometer reaches 160°F when inserted into the thickest part of the meat.345 likes, 5 comments. “💨👉🏻🥩 The Whole Point of Brisket… Beef brisket has two muscles: the flat and the point. Beef brisket has two muscles: the flat and the point. This is the point, fatty section and. almost looks like a baby brisket. The point is much more marbled and super rich compared to the flat, it is super rich like short rib. Done barbecue style just salt, pepper ...Brisket trimming: Separating the point muscle from the flat muscle BBQ Rob Reinhardt 955 subscribers Subscribe 699 58K views 2 years ago Here’s a demo of …Quickly place brisket in foil pan (fat side down) Pour 1 can of beef broth into bottom of pan and cover with foil. Put pan of brisket back into smoker and maintain 250°F. Once brisket reaches 200°F, remove from smoker and uncover slightly to cool. Let the brisket rest for about 30 minutes. Separate flat from point.If you are smoking a full-packer brisket, we should be able to separate the flat from the point by now. The brisket point is the only part we will need for the burnt ends. Step 4: Finishing Up. Cut the brisket point into 1-inch cubes. Place it into an aluminum pan, season it with a good rub, and then toss them in a light coating of sauce.The Flat Cut, which is the piece typically cut to be sold as the Brisket, is a leaner and thinner cut of meat. A full layer of fat should be present on one side of the meat surface enabling the Flat Cut to remain moist and flavorful when cooked. The second cut from the Beef Brisket known as the Point Cut and also referred to as the Deckel or ...The owner of Max's Meats and Deli demonstrates the technique required to break down a full packer brisket into the Flat and Point.The Full Packer Brisket is ...I find my briskets turn out perfect wrapping them in butcher paper, pulling when probe slides in all over like butter (temp doesn’t matter if the meat probe goes in like butter it’s time), wrap it in the butcher paper with foils 2 times, get your self some thick towels for resting meats and wrap the meat tightly, line your cooler with ... fax bear me To cook a brisket flat, trim the fat cap to 1/4 inch and leave fat on the bottom, dry brine with kosher salt and refrigerate for several hours or overnight, inject with broth or marinade (optional), apply a binder (optional), sprinkle rub on both sides, bring the smoker to 220°F, add wood chunks, place the brisket flat in the smoker and in a pan...Jul 25, 2022 · Home Cooking Knowledge Brisket Flat Vs Brisket Point What’s the Difference? (Is One Better??) Brisket Flat Vs Brisket Point What’s the Difference? (Is One Better??) This post was last updated on July 25, 2022 / By Charlie You might be surprised to learn that briskets actually come in two different types of cuts. 1First, identify where the point and flat are on the brisket. ... 2That fat seam is called “the nose,” and that's where you want to start separating the two. ... 3Follow the fat seam as it curves back and under the flat.4Keep lifting the flat with your non-cutting hand and slicing through the fat seam until the point tapers out.How to ...Separating the brisket flat from the brisket point is completely optional and it’s not something that I often do however, these two parts do cook very differently and it’s not a bad idea to cook them separately. The flat has less fat, more muscle and once it reaches about 200°F (93°C) internally, it’s perfectly done. what truist bank is open on saturday Trim your brisket as usual, leaving about 1/4″ of fat on the surface; Once your brisket is trimmed of excess fat, separate the point from the flat by cutting along the fatty seam between the two muscles, leaving about 1″ of connection between the two muscles. (See image above in the post.)Video: Separating Brisket Flat & Point. This 49-minute video demonstrates in real time, with no fast forwarding, how I separated a 17+ pound USDA Prime brisket into flat and point sections. Warning: I am not a …Instructions. Trim fat cap down to a ¼". Trim fat on the other side of brisket away, and then carefully trim away a good portion of the fat between the point and the flat. Generously season the brisket with bbq rub and then smoke at 180 until the internal temperature hits 160. from c to c crossword clue Trim the Bottom Brisket Fat Cap. With gloves on, unwrap your glistening brisket and place the “top” fat cap side down on a sturdy cutting board or other work surface. On one side of the brisket flat, you’ll notice the fat cap wrapping up and onto the fleshy “bottom” portion of the meat that’s facing upward.May 23, 2023 · If the brisket flat is cooking faster than the point, it’s a good idea to divide them and hold the flat while the point reaches the ideal temperature. When the point cooks faster than the flat—which is the usual course—you can usually just let the smoker do its work, since the point can withstand higher temperatures. About Brisket Shopping for a Point When shopping for brisket, butchers usually prepare brisket as either a flat, a point or a whole piece. In many areas, flats or whole briskets are more common and points are harder to find. If you don’t have points available where you live, you may have to buy a full packer brisket and separate the muscle with a knife.Notice the line of separation as outlined by the string. Cut along the fat from the top towards the bottom. If you start cutting into the red meat, just adjust your knife up or down to get back into the fat portion. It gets easier as you go. Find where the fat and the meat come together and you are well on your way!Let the brisket point rest in a warm area for 20-30 minutes before shredding it. Brisket Flat vs. Point. The flat and the point are completely different cuts. Their differences lie in their location, size, fat content, and flavor. Location. A full-packer brisket is made up of two pieces of beef that are separated by a layer of dense fat. accuweather long beach msdeloitte wikipedia Home Cooking Knowledge Brisket Flat Vs Brisket Point What’s the Difference? (Is One Better??) Brisket Flat Vs Brisket Point What’s the Difference? (Is One Better??) This post was last updated on July 25, 2022 / By Charlie You might be surprised to learn that briskets actually come in two different types of cuts.In order to split the brisket, you cut along the fat seam, which results in less fat. Less fat equals less flavor. Since there are both pros and cons, you will want to consider the benefits and drawbacks so that you smoke your brisket perfectly. Should I Separate Point From Flat Brisket? 3 Things to Consider I always trim down the fat cap, you can spot where the flat portion disappears under the fat line that is between the point and flat, near the larger end end of the packer on the top and it sort of wraps around the flat and curves around onto the bottom. The fat separating them is so thick you can simply slice with a knife and follow it all the ... xxx return of xander cage Let the brisket point rest in a warm area for 20-30 minutes before shredding it. Brisket Flat vs. Point. The flat and the point are completely different cuts. Their differences lie in their location, size, fat content, and flavor. Location. A full-packer brisket is made up of two pieces of beef that are separated by a layer of dense fat.I always trim down the fat cap, you can spot where the flat portion disappears under the fat line that is between the point and flat, near the larger end end of the packer on the top and it sort of wraps around the flat and curves around onto the bottom. The fat separating them is so thick you can simply slice with a knife and follow it all the ...2. Trim the brisket flat, if necessary, until about 1/4 inch of the fat cap remains on the meat. Remove the silverskin from the opposite side. 3. Slather the brisket with the mustard, adding more if necessary to create an even layer. 4. Combine the salt, pepper, and garlic powder in a small bowl. sears home warranty service number Packer style briskets are suitable for large gatherings, while separate cuts like the flat and point briskets can cater to medium and smaller groups, respectively. ... Brisket Flat: This cut is the leaner part of the brisket and is typically easier to handle for those who prefer a more manageable size. The brisket flat is a great option for ...The fat that separates the point and flat can compress and expand so the point stays relatively still when you're jostling the flat. Take a long sharp knife and start to separate the jiggling flat as necessary. Note: be careful as the brisket will be very hot. You can kind of feel when you hit meat; the fat is really easy to cut, almost like ...How to Distinguish 1. Locate the tip and flat of the brisket on the brisket by feeling it with your fingers. The fattier side of the brisket should be placed down on a plate or table. A fat seam will be seen where the flat is placed on top of the point, indicating the point’s intersection with the flat.2.That wide seam is referred to as ... krisydollbarrington jeep dealer Once separated, trim the fat off of the two pieces of beef leaving 1/4 inch of fat on the bottom of the flat. You want to clean the point up as much as possible. Now it is time to season your brisket. Put a fairly generous amount of your favorite beef rub on both the point and flat. More rub than you would normally put on a steak, but less than ...This requires a significant amount of connective tissue, so the resulting meat must be cooked correctly to tenderise it. en.wikipedia.org , you might be tempted to just reach for the sharpest knife and start cutting. But you’d be doing it wrong. Why is slicing brisket the correct way so important? A well-cooked brisket has very visible marbling.These muscles are separated into two sections – the brisket flat and the brisket point. The flat is leaner and the point has a thick layer of fat which makes it the more flavorful option. People sometimes mistakenly call the point cut the ‘deckle’, but the deckle is actually just a term used for the fat cap on top of the point cut. sport clips hours With the point cut on a cutting board with the portion that overlapped the flat to your right, you'll start by chopping the brisket into thick sections against the grain. Simply turn the point 90 degrees and continue chopping the brisket. What Kind of Meat Is Chopped Brisket?Another way to cut the brisket is to: Separate the flat from the point. Trim any excess fat, if necessary (Though it’s best to trim brisket BEFORE cooking .) Place the point on top of the round, turning it so the grain of both pieces is running in the same direction. Slice through flat and round together.Jul 18, 2022 · Brisket burnt ends are made by smoking the point of a brisket, wrapping it in peach butcher paper, cutting the smoked brisket into cubes, then cooking the cubed meat in sauce and brown sugar. This results in a delicious almost candy-like cube of meat. If you’re looking for a cheaper, easier way to make burnt ends, try my Poor Man’s Burnt Ends. 1 kg baby potatoes halved. 720ml low sodium beef stock. Preheat the oven to 220C, then season your brisket generously with salt and pepper on either side. Place the potatoes in a large roasting pan and drizzle with oil and season with salt and pepper. Place the brisket on top of the potatoes, fat side up.Another way to cut the brisket is to: Separate the flat from the point. Trim any excess fat, if necessary (Though it’s best to trim brisket BEFORE cooking .) Place the point on top of the round, turning it so the grain of both pieces is running in the same direction. Slice through flat and round together.2.Trimming and Separating the Brisket Point and Flat – YouTube; 3.Brisket trimming: Separating the point muscle from the flat muscle; 4.How to separate a brisket into the point and flat – YouTube; 5.Smoking Brisket Flat and Point Separately: Pros and Cons – BBQ Host; 6.Brisket : to split or not to split! – House of BBQ Experts; 7 ... ukraine interactive war map Sep 9, 2019 - How to Separate a Brisket Point and Flat | Oklahoma Joe's® When it comes to brisket, there are two main cuts: the point and the flat. Brisket Point. The point is the upper part of the brisket; this is generally more marbled with fat and is also known as the deckle. Brisket Flat. The flat is the lower part of the brisket, which tends to be leaner and is also referred to as the brisket plate. How To ...Apr 23, 2022 · - Brady's Landing How To Separate A Brisket Point And Flat? 23.04.2022 Alice Felix Oven Leave a Reply How to Distinguish 1. Locate the tip and flat of the brisket on the brisket by feeling it with your fingers. The fattier side of the brisket should be placed down on a plate or table. bible gatewway Step 2: Remove the Fat. Look at the point. You’ll see a large, almost moon-shaped, piece of pure fat. Using your free hand, work your fingertips into the inside edge of that fat piece. Lift it up while you slide your knife in between the brisket and the fat.It is also important to have good control over the smoker and to start with cheaper cuts of meat before attempting to cook a brisket flat. Step. Description. 1. Trim the fat cap to 1/4 inch and leave fat on the bottom. 2. Dry brine with kosher salt and refrigerate for several hours or overnight. 3.Another way to cut the brisket is to: Separate the flat from the point. Trim any excess fat, if necessary (Though it’s best to trim brisket BEFORE cooking .) Place the point on top of the round, turning it so the grain of both pieces is running in the same direction. Slice through flat and round together. cherokee trailhawk near me Mar 30, 2023 · With the point cut on a cutting board with the portion that overlapped the flat to your right, you'll start by chopping the brisket into thick sections against the grain. Simply turn the point 90 degrees and continue chopping the brisket. What Kind of Meat Is Chopped Brisket? · May 16, 2021 · Shared with Public Follow A full packer brisket is made up of 2 muscles: the point and the flat. When I smoke brisket, I always separate the muscles, because I like to let the point ride a little longer. This quick video shows you how. For more brisket smoking tips, visit: https://girlscangrill.com/recipe/smoked-brisket/ See lessStart by laying the brisket fat cap facing down. The flat end is on top. The point cut starts at the tip of the brisket and curves underneath the flat. You may be able to see a thick fat layer running in between them. This is the point of separation. If you can’t see this due to the bark, make a small incision at the tip. This should reveal ...#TheVirtualWeberBullet #ChrisAllinghamWatch Chris Allingham break down a whole packer brisket into its two muscles--the brisket flat (pectoralis profundi) an...Home How To Food Network Essentials Cooking School Brisket Flat Cut vs. Point Cut: What's the Difference? Learn what sets brisket’s two cuts apart and how to instantly recognize them. March...4. Allow the smoker to reach the target temperature. 5. Place the trimmed and seasoned brisket on the top grate and insert a meat probe. 6. Mop or spritz the meat every hour for the first 5 to 7 hours. 7. Wrap the brisket once the bark has formed and the internal meat temperature is in the 150°F to 160°F range. 8. food best near mehousekeeping cleaning jobs 1. Fat Content: Brisket flat has less fat while Point Cut contains more. 2. Cost: Flat cuts are typically more affordable compared to point cuts due to their smaller size and lower fat content. 3. Time To Cook: Point cut takes less time to cook because of the higher levels of fat present in it, while flat can take much longer due to its leaner ...Place your brisket on the flat surface/cutting board. You will notice a flat and straight end on one side (the long way). The opposite end will have a round pointed part. You want to cut it in half with a brisket knife to separate the flat and pointed ends. Take your pointed half, and slice it in half again from the point down. oregon boat trader Today we will be smoking a 13.4 lb. brisket. Keep watching until the end and I will show you an easy way to separate the point from the flat. The seasoning I...Sep 9, 2019 - How to Separate a Brisket Point and Flat | Oklahoma Joe's®If a brisket is too big (long) for the food grate I will trim it to fit. But I don't cut completely through the meat. Let me explain and refer to the "3-year old's" drawing provided below. With the brisket fat-side-up, make a cut about 3/4's the way through the thin "flat" end, leaving the end attached to the main part of the brisket. square feet to meter To cook a brisket flat, trim the fat cap to 1/4 inch and leave fat on the bottom, dry brine with kosher salt and refrigerate for several hours or overnight, inject with broth or marinade (optional), apply a binder (optional), sprinkle rub on both sides, bring the smoker to 220°F, add wood chunks, place the brisket flat in the smoker and in a pan... Aug 29, 2018 · If you're going to split the brisket up, covering with foil or butcher paper at about IT of 160 to 165 will help prevent loss of moisture in the flat. After saying all that, if I could fit the whole brisket in the smoker by trimming some off the end of the flat and sides, I would to that over splitting them up. It can take 6-8 hours to be cooked to perfection. However, it depends on the size of the brisket point as well. It usually takes one hour per pound. So, for a brisket point of 5 pounds, you may need five hours minimum to cook it correctly. The internal temperature of the thickest part should be 195 degrees F.Jul 18, 2022 · Brisket burnt ends are made by smoking the point of a brisket, wrapping it in peach butcher paper, cutting the smoked brisket into cubes, then cooking the cubed meat in sauce and brown sugar. This results in a delicious almost candy-like cube of meat. If you’re looking for a cheaper, easier way to make burnt ends, try my Poor Man’s Burnt Ends. Aug 29, 2018 · If you're going to split the brisket up, covering with foil or butcher paper at about IT of 160 to 165 will help prevent loss of moisture in the flat. After saying all that, if I could fit the whole brisket in the smoker by trimming some off the end of the flat and sides, I would to that over splitting them up. A full packer brisket is made up of 2 muscles: the point and the flat. When I smoke brisket, I always separate the muscles, because I like to let the point ride a little longer. This quick video shows you how. A brisket contains two muscles; a point and a flat. The point is a large round muscle that contains a lot of fat and connective tissue. You can separate the brisket from the flat by cutting through the large seam where a thick chunk of fat called the deckle is located. Some people cook the flat and the point separately, but if you know how to ... ufc heavyweight division weight Brisket is cooked in two stages, wrapped and wrapped. During the first stage of the cook, the brisket flat will absorb the smoke and the rub my role in the bark formation. Once the brisket flat reaches between 160°F and 170°F, then it is time to wrap. Wrapping will protect the brisket flat from drying out and help push the meat through the stall.Feb 9, 2012 · The question you ask is going to get a lot of answers. This is a personal preference to separate before, after, or during the smoke. I personally trim all the fat & silver skin off the brisket & separate them before I smoke them. I also put all the fat above the brisket in the smoker so the fat renders out & drips on the brisket keeping it moist. Inject the brisket – Use a meat syringe to inject 1½ cups of the beef stock into the brisket flat and point. Inject the stock evenly across the cuts of meat in about a 2.5 cm grid pattern. Season the brisket – Pat the surfaces of the brisket pieces dry. Wipe the surface with a thin coat of high temperature cooking oil.How to probably split a brisket during cooking to separate the point & flat. The flat will be ready for Kansas City Style Burn’t Ends