MilitantSquatter
Moderator
I had always known that the standard is to cook a whole brisket, especially in competiton. But as I re-read Dr. BBQ's book, I noticed he had a recipe for Shortcut Brisket using only the flats. He mentioned that many of the top competition teams use the flats exclusively. I was surprised to know this....
Question to the guys here who have competed for a while and have seen what what others are doing.... What % of teams would you say you have seen/known who only cook the flats for brisket ? If so, have you known any/many of them been able to cook winning quality brisket like this ?
Question to the guys here who have competed for a while and have seen what what others are doing.... What % of teams would you say you have seen/known who only cook the flats for brisket ? If so, have you known any/many of them been able to cook winning quality brisket like this ?