Jeff,
Take a peek here for one discussion on Bark:
http://www.bbq-brethren.com/index.p...=viewtopic&t=4933&highlight=dry+wet+heat+bark
Altough this thread was focused (kinda) on the type of heat, there is lots of good info there.
Folks will have even more thoughts here for sure.
As to packer vs flat--your call.
But, in comp "yield" is not a consideration, quality is :lol:
Different goals.
A lot of us find the flat area just below the point to be the best quality for turn-in slices. Other areas may be used for chopped or shredded peices to balance out the box.
I would think it will take more than one test cook to reach your final decision :wink:
Did you cook Choice or Select Grade of Brisket? I find a world of diffence in them with Choice winning hands down.
As to neighbors opinion--well my friends and family say my Que is the best in the world.
I really love that---Feels great, doesn't it :lol:
However, our comp meat is "notches above reality" compared to my recreational que--for sure.
KCBS and FBA judges find it DAM (Dead Ass Middle) of the Pack. Consistant placings event after event, at least up to now :twisted:
Having judged some, afraid I have to agree with them (kinda), bad as I hate to.
We are "fixing" that at Dillard next weekend :lol:
Do what you want with that peice of info about friends and family :lol:
Keep on testing--that is how you will get there.
TIM