Another Brisket Question

[Solidkick]

If you was going to cook in a competiton, and you was using a Bandera to cook pork butts and briskets would you:

1. Cook a packer, and turn in sliced flat and chopped point
2. Cook a packer and only turn in the flat
3. Cook 2 or 3 half flats and turn in the best one
4. Cook a packer and a half flat and turn in the best one

Thanks for your honest answers.

The butts I've done enough of that I'm comfortable, my brisket count is 1, until tomorrow, then 2.

[chad]

you won't turn in any of the point -- it just doesn't make the grade in appearance.

Now that's my opinion and it's based on what I've seen turned in at competition -- you turn in the nicest, cleanest, leanest, moistest, barkiest, smoke ringiest brisket SLICES you can possibly get -- and that comes from the flat. Points nasty from the judges point of view -- that's not to say it doesn't taste good! :D

[kcquer]

Bro kick, cook flats. You'll get 360* smokering you'll never get with a packer. You'll have plenty of time to cook and cooler it (see jims post in other thread, wrap in saran then hd foil). That thing (trimmed flat) will be nekkid, be gentle with it as not to dry it out. Use a good rub that will bark up and hold the juice in. Best of luck.

[jminion]

I would turn in sliced flat on a bed of pulled point, and a smart judge will take a slice and some pulled, accually they are instructed to if it's turned in.
Jim