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Competition BBQ *On Topic Only* Discussion regarding all aspects of Competition BBQ. Experiences competing or visiting, questions, getting started, Equipment, announcements of events, Results, Reviews, Planning, etc. Questions here will be responded to with competition BBQ in mind. |
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01-17-2011, 06:48 PM | #1 |
Take a breath!
Join Date: 11-10-10
Location: Shenandoah, TX
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opinions on whole brisket or flats...
Still new to the cookoff circuit. Just wondering if flats or whole brisket is better for comps. I have a BWS Fatboy that I'll be using at comps if that helps with any opinions.
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01-17-2011, 06:52 PM | #2 |
Babbling Farker
Join Date: 04-22-10
Location: NEW ENGLAND
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whole packers is what most cook, i'm pretty sure.
slice the flat, and cube the point for "burnt ends'. personally, now that the holidays are over i will be experimenting with a different presentation.
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01-17-2011, 06:55 PM | #3 |
Take a breath!
Join Date: 11-10-10
Location: Shenandoah, TX
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Should have mentioned that I'll be doing IBCA and TGCBCA comps which ask for 7 slices only, no burnt ends.
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01-17-2011, 07:12 PM | #4 |
Knows what a fatty is.
Join Date: 03-09-10
Location: Liberty Mo
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Sounds like they dont know what they are missing
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Rubbed for Your Pleasure bbq team captain 2 New Braunfels Barrel Smokers - love em 22.5 WSM Chargrill gasser/smoker w/sfb et-73 and ET-732 Maverick dual probe Thermapen Black Certified Judge no trailer no truck no luck |
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01-17-2011, 07:37 PM | #5 |
Full Fledged Farker
Join Date: 10-13-10
Location: Carencro, Louisiana
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With my limited skill, i'd still recommend cooking a packer as the part of the flat that is under the point seems to come out juicier than the rest of the flat. Not trying to state fact or science, just my opinion from my experience.
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01-17-2011, 07:41 PM | #6 |
is one Smokin' Farker
Join Date: 02-03-06
Location: tulsa oklahoma
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He can't turn them in, slices only...
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Klose 72" Mobile Medium BGE HastyBake Legacy 22" Weber Kettle(10 bucks@garage sale) |
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01-17-2011, 07:52 PM | #7 |
is One Chatty Farker
Join Date: 07-20-08
Location: Clive, IA
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If you can only turn in slices i say go with a flat so you can season all 4 sides. I also would try to get big flats. I hear guys getting 4lb flats. To me that's just a big hamburger when it's done.
I think the thing you want to look for is a good thick flat.
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01-18-2011, 10:07 AM | #8 |
somebody shut me the fark up.
Join Date: 09-23-07
Location: North Side of Chicago Illinois
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If I could only turn in slices, I'd go full packer with each slice containing both the flat and point.
Since I cook KCBS, I split a packer and make burnt ends....
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Jeff CBJ# 23376 Stockcar BBQ Race Fast, Cook Slow, and Enjoy Life! If it don't come off a smoker, it's just a side dish! Lang 60 Patio (The Mistress), Black Stainless Lang 36 (Little Princess), Large BGE (Ramona), Big Green UDS (Cottage Cooker), Brinkman SnP Pro (Little Bubba-Retired), 8 Burner Gasser, 3 - 22.5" & 1 - 18" (circa 1975) Weber Grills, & a Weber Smoky Joe. |
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01-18-2011, 11:48 AM | #9 |
Take a breath!
Join Date: 11-10-10
Location: Shenandoah, TX
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I guess that's what I'm trying to figure out, does it help the moistnees of the flat cooking a whole brisket.
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01-18-2011, 12:38 PM | #10 |
Full Fledged Farker
Join Date: 12-28-09
Location: Wilmington, Delawhere
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FWIW, I sure would hate to cook a brisket without burnt ends, so I always go with a full packer. But I will add this: last year, we were doing a practice cook and I asked the wife to pick up a brisket at the grocery store. Packers are hard to come by around here and I usually have to special order them, but our local grocer usually has these huge 9-10 Lb. flats...good enough for a practice cook...except...they had no more of these flats. She came home with this tiny little 4Lbs. piece of flat that I was sure was going to end up tasting like a shoe. So I used my normal method for cooking (hot and fast, injected with Butchers) and I was SHOCKED at how good the end result was. My guess is the Butchers had A LOT to do with it...but still it was mighty tasty!
I guess what I'm saying is...there's a lot of great advice here and there is no right way, so go with what works, try all the methods provided here and go with what you like best. Best of luck!
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Mark aka Earl [URL="http://www.slowerlowerbbq.com/"]Slower Lower BBQ[/URL] (2) 22.5" WSM, (2) 18.5" WSM, (3) 22.5" Weber Kettles, BWS Chubby, Super Fast [COLOR=Red][B]Red [/B][/COLOR]Thermapen, (2) BBQ Guru DX2, and our trusty Airline Cart! (wouldn't leave home without it) KCBS MABA 180 CHICKEN - KEYSTONE CLASSIC BARBEQUE, HARRISBURG, PA (10/4/2014) |
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01-18-2011, 12:41 PM | #11 |
is One Chatty Farker
Join Date: 01-14-10
Location: St. Louis, MO
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I think so. The only issue is the fat between the point and the flat needs to be trimmed off pretty well before putting the slice in the box, but I've definitely found that my best slices come from the flat portion under the point.
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Pro Q Frontier, UDS (Little Red), "Turtle Drum" UDS, CG Gasser KCBS CBJ#61160 |
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01-18-2011, 01:16 PM | #12 |
somebody shut me the fark up.
Join Date: 06-28-07
Location: Duvall, WA
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I have cooked both and have done well with both...I prefer buying packers and trimming the flat to box size...then using the point for "Judges Treats"...
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01-18-2011, 01:33 PM | #13 |
Take a breath!
Join Date: 11-10-10
Location: Shenandoah, TX
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Well the point "treats" would be strictly for us. IBCA wants 7 slices only, no garnish, no burnt ends, no sauce added in the box. They provide the turn in box with a sheet of foil which must be the only thing in the box with the 7 slices. I'll probably continue to buy whole packers, we eat what's left over anyway.
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01-18-2011, 03:18 PM | #14 |
is one Smokin' Farker
Join Date: 04-21-09
Location: Marietta, Ohio
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We buy packers, but separate and trim to fit the box prior to cooking. That way we get bark and smoke ring all the way around. Juiciness is not an issue if you start with a good quality brisket..Even less if you inject.
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4000 sq inch Wood Burner named Brutus - KCSB member/judge# 32129 |
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01-19-2011, 07:46 AM | #15 |
is one Smokin' Farker
Join Date: 09-10-03
Location: Great Bend, Kansas
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I cook flats all the time, but it is only for home consumption or friends. The one time I tried to make burnt ends with the point from a whole packer, I wound up with a pan full of doggie treats. I couldn't even chew them, lol.
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