And...the point being cubed up. The point got smoked 4 hours longer than the flat. I let both rest, separated them, put the flat back in the cooler to rest, reseasoned the point (where cut from the flat), and back onto the smoke it went.
Here's the burnt ends drizzled in the drippings and sauce used in the foil/pan/crutch.
Last but not least is our improvised outdoor spread for Independence Day lunch: