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Jacked UP BBQ
09-29-2008, 12:47 PM
What is the best part of brisket to slice from. I have done both and the point always seems to have much better meat. Any suggestions would be great. thanks:shock::shock::shock::shock::shock:

Sledneck
09-29-2008, 12:53 PM
I don't do slices I do chipped/pulled from the point only. Slices are overated

Jacked UP BBQ
09-29-2008, 01:01 PM
I don't do slices I do chipped/pulled from the point only. Slices are overated

I agree that slices suck, compared to pulled from the point.

lwest99
09-29-2008, 01:21 PM
Pig I would try and get cubes out of the point for Burnt ends. I would take slices from the flat. Not sure if this is what you are asking. I do prefer the flavor of the point. Burnt ends are my favorite

Jacked UP BBQ
09-29-2008, 01:47 PM
That is basically what I am asking, The point is so much better, but for comp norm they want those sliced flats.

YankeeBBQ
09-29-2008, 01:59 PM
If you know hows to cook em those slices aint bad......

Jacked UP BBQ
09-29-2008, 02:14 PM
If you know hows to cook em those slices aint bad......


Kind like a london broil compared to a porterhouse, theres no question where the flavor is!:-D

Fat Angel
09-29-2008, 04:01 PM
We turn in slices from the flat and if we can get the burnt ends perfect we put them in the box as well. I would say half the time we get the burnt ends in the box with the slices. I havent seen any difference in scores either way, but i dont think I would ever turn in a box without slices. Brisket is by far our best category, now can someone tell me how to cook chicken and ribs.

Jorge
09-29-2008, 04:04 PM
Kind like a london broil compared to a porterhouse, theres no question where the flavor is!:-D

When you go to a comp where flavor is all that's scored you choice is easy then.:razz:

Sledneck
09-29-2008, 04:10 PM
Dont forget to add some A-1 to it!

Harbormaster
09-29-2008, 04:15 PM
I'm no comp veteran or anything, but I did slices from the flat and sauced cubes from the point. 5th place in my only comp to date.
http://i163.photobucket.com/albums/t282/harbormasterwyc/resizedbrisketentry.jpg

Jacked UP BBQ
09-29-2008, 04:19 PM
A-1 I was thinking peter lugers!

Harbormaster - really nice box!!!

tommykendall
09-29-2008, 04:21 PM
That's a nice box. I was thinking slices surrounded with chips/pullings from the point.