Homebrewed Q
Take a breath!
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.
Sounds like they dont know what they are missing
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.
I guess that's what I'm trying to figure out, does it help the moistnees of the flat cooking a whole brisket.
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"...
Besides really liking the leftovers, I'm suprised nobody yet mentioned the price.
Around here anyway, flats can be two, sometimes three times the price per lb. Seems silly to pay a butcher that much for making a cut you can make yourself, should you want to
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.
I am not understanding this at all... is there a terminology error? Not being disrespectful but if you need help making burnt ends from the POINT, which is the proper cut to make them from... this is the right forum.