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sitnfat
01-08-2010, 12:40 PM
do you any of you guys just smoke the flat or do you always fix a packer?

Podge
01-08-2010, 12:43 PM
Packer

musicmanryann
01-08-2010, 12:45 PM
Packer

sitnfat
01-08-2010, 12:50 PM
why packer over flat??

monty3777
01-08-2010, 12:54 PM
Depends on what I can get. My Sam's Club sometimes has really crappy packers and huge beautiful flats. The problem is it costs more to but a flat than a whole packer. Go figure. But I usually buy a packer if possible so I can make burnt ends.

musicmanryann
01-08-2010, 12:57 PM
Packers are for making corned-beef. Just kidding. I think flats have a tendency dry out too easily when just by themselves. Also, I like burnt ends. If you don't like burnt ends and you can cook a mean flat by itself, I say go for it.

sitnfat
01-08-2010, 01:03 PM
they dont judge the burnt ends do they?

Brew-B-Q
01-08-2010, 01:05 PM
They judge whatever meat you put in the box.

monty3777
01-08-2010, 01:06 PM
they dont judge the burnt ends do they?

You bet they do. If it's in the box it's judged. I was talking to a judge in Waterloo - a real good guy and member of the brethren. I was going on and on about not needing to turn in burnt ends. He looked at me and said, "Judges REALLY like burnt ends." point taken.

musicmanryann
01-08-2010, 01:11 PM
Burnt ends are boss

Divemaster
01-08-2010, 01:36 PM
Packer for me....

Burnt ends are boss
Worked for me in Libertyville... (Sorry, couldn't resist.... Love ya bro!)

goodsmokebbq
01-08-2010, 01:50 PM
I find it hard to get large flats, and they seem to dry out.

tony76248
01-08-2010, 01:53 PM
I have had more success with packers than flats.

early mornin' smokin'
01-08-2010, 01:59 PM
packer...+1 for burnt ends

smoke showin'
01-08-2010, 02:06 PM
whole briskets more to work with

KC_Bobby
01-08-2010, 02:10 PM
Burnt ends are boss

Agree - but disagree.
My belief is that burnt ends only go in IF they make they are as good or better then the slices. One comp Don and I were debating just putting in the burnt ends and no slices because the ends were great and the slices were not - we didn't have the balls.

On a non-competition note, I wish I could just buy the points. The point trimmed and rubbed with just pepper is awesome - no sauce, no other rubs - just smoked peppered beef.

smoke showin'
01-08-2010, 02:21 PM
Good calll Bobby we have often thought of gambling sometimes but there is just too much invested if it doen't work

musicmanryann
01-08-2010, 02:24 PM
Agree - but disagree.
My belief is that burnt ends only go in IF they make they are as good or better then the slices. One comp Don and I were debating just putting in the burnt ends and no slices because the ends were great and the slices were not - we didn't have the balls.

On a non-competition note, I wish I could just buy the points. The point trimmed and rubbed with just pepper is awesome - no sauce, no other rubs - just smoked peppered beef.

I'm sure you are right, but I have never had a burnt end I didn't like better than the slices. Just too much awesome-flavory-deliciousness in every morsel to pass up! :wink::lol: I do agree with you about not having the cajones to only puts ends in the box, otherwise I probably would!

I heard you can get points from that one guy in KC. I can't remember his name, but I do remember you bought briskets from him before and his name starts with an S. lol.:confused:

ique
01-08-2010, 02:26 PM
On a non-competition note, I wish I could just buy the points. .

You can get em. Call your beef supplier and ask for cut NAMP 120B

musicmanryann
01-08-2010, 02:28 PM
You can get em. Call your beef supplier and ask for cut NAMP 120B

Thanks for the heads up Chris!

smoke showin'
01-08-2010, 02:29 PM
any of you cold weather guys coming down to fl for pigfest ?

KC_Bobby
01-08-2010, 02:34 PM
You can get em. Call your beef supplier and ask for cut NAMP 120B

Look at the Big Brain on Chris
- Pulp Fiction mod :wink:

KC_Bobby
01-08-2010, 02:36 PM
I heard you can get points from that one guy in KC. I can't remember his name, but I do remember you bought briskets from him before and his name starts with an S. lol.:confused:

If I get a case, you want half? I'm coming up for the banquet.

Divemaster
01-08-2010, 02:41 PM
Agree - but disagree.
My belief is that burnt ends only go in IF they make they are as good or better then the slices. One comp Don and I were debating just putting in the burnt ends and no slices because the ends were great and the slices were not - we didn't have the balls.
I've been there and wished I had done that too... Interesting, I'll drive over 300 miles to the UP to compete but don't have the balls to do just that when it needed to be done....:icon_sad

On a non-competition note, I wish I could just buy the points. The point trimmed and rubbed with just pepper is awesome - no sauce, no other rubs - just smoked peppered beef.
Damn that sounds good!!!!

You can get em. Call your beef supplier and ask for cut NAMP 120B

Thanks for the heads up Chris!
From me too!!!!!

musicmanryann
01-08-2010, 03:01 PM
If I get a case, you want half? I'm coming up for the banquet.

Absolutely! That is great you are coming up, will look forward to seeing you and your points. :lol:

Scottie
01-08-2010, 03:03 PM
You can get em. Call your beef supplier and ask for cut NAMP 120B


I want to say they are sa speciailty cut and the only place that does them is a place out of Colorado? As I've talked with my folks at IBP and they say no one does them except specialty guys.

I know that Phil Hopkins (Smokin' Guns) gets them

The Pickled Pig
01-08-2010, 03:29 PM
On a non-competition note, I wish I could just buy the points. The point trimmed and rubbed with just pepper is awesome - no sauce, no other rubs - just smoked peppered beef.

Scavuzzos sells them by the case. They are not individually wrapped so be prepared for an 80lb meatsicle.

musicmanryann
01-08-2010, 03:32 PM
Scavuzzos sells them by the case. They are not individually wrapped so be prepared for an 80lb meatsicle.

Scavuzzos! That was the name I was trying to remember! Thanks Paul.

KC_Bobby
01-08-2010, 04:07 PM
Setting a reminder to call Scavuzzos on Monday

DeanC
01-08-2010, 08:24 PM
Setting a reminder to call Scavuzzos on Monday

American Foodservice here in Lee's Summit sells cases of the points, at least they used to, haven't purchased from the them in a while.

musicmanryann
01-08-2010, 08:30 PM
Are they fresh?

ique
01-08-2010, 09:28 PM
I want to say they are sa speciailty cut and the only place that does them is a place out of Colorado? As I've talked with my folks at IBP and they say no one does them except specialty guys.

I know that Phil Hopkins (Smokin' Guns) gets them

Definitely not a common cut but you can find em. I got a case from a meat supplier in Boston that specializes in corned beef.

KC_Bobby
01-08-2010, 09:37 PM
American Foodservice here in Lee's Summit sells cases of the points, at least they used to, haven't purchased from the them in a while.

Sweet. I'll check it out

Rookie'48
01-08-2010, 11:22 PM
..... I was going on and on about not needing to turn in burnt ends. He looked at me and said, "Judges REALLY like burnt ends." point taken.

I have heard many a judge remark about NOT having burnt ends.