itcsburnett
Member
- Messages
- 14
- Grill(s) owned
- Patio Legend 410
I wanted to cook a point for a gathering at the end of the week, none of my local stores had points, only flats or huge packers. I stopped into a Brazilian butchers and the guy was nice and said he would cut the point off of the packer he had. But as i watched him, he just got his machete and cut the packer in half? so now I think what i have is a point, and the flat under it. So the question i have is, should i finish removing the point and getting rid of all that deckle fat, or just cook it as is and deal with it when i carve?