Jacked UP BBQ
Babbling Farker
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:
Competition Brisket
- Thread starter Jacked UP BBQ
- Start date
Sledneck
Full Fledged Farker
I don't do slices I do chipped/pulled from the point only. Slices are overated
Jacked UP BBQ
Babbling Farker
I agree that slices suck, compared to pulled from the point.
lwest99
Knows what a fatty is.
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
Babbling Farker
That is basically what I am asking, The point is so much better, but for comp norm they want those sliced flats.
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Jacked UP BBQ
Babbling Farker
Kind like a london broil compared to a porterhouse, theres no question where the flavor is!:-D
F
Fat Angel
Guest
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.
When you go to a comp where flavor is all that's scored you choice is easy then.:razz:
Sledneck
Full Fledged Farker
Dont forget to add some A-1 to it!
Harbormaster
somebody shut me the fark up.
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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.
Jacked UP BBQ
Babbling Farker
A-1 I was thinking peter lugers!
Harbormaster - really nice box!!!
Harbormaster - really nice box!!!
tommykendall
Quintessential Chatty Farker
That's a nice box. I was thinking slices surrounded with chips/pullings from the point.
