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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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09-29-2008, 12:47 PM
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#1 |
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Babbling Farker
Join Date: 06-09-08
Location: Forker River, NJ
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Competition Brisket
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
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09-29-2008, 12:53 PM
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#2 |
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is one Smokin' Farker
Join Date: 12-04-05
Location: Wantagh, NY
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I don't do slices I do chipped/pulled from the point only. Slices are overated
__________________
[SIZE="3"][B][COLOR="Blue"][URL="http://bbqilluminati.blogspot.com"]BBQ Illuminati Blog[/URL][/COLOR][/B][/SIZE] [B][COLOR="Blue"][B]Disclaimer: The poster does not take any responsibility for any bad feelings or sense of exclusion that the reader of this post may have-whether real or imagined. Reading threads poses inherent risks. The poster of this thread would like to also remind readers to make sure they have a functional sense of humor before they visit any discussion board.[/B][/COLOR][/B] |
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09-29-2008, 01:01 PM
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#3 | |
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Babbling Farker
Join Date: 06-09-08
Location: Forker River, NJ
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Quote:
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09-29-2008, 01:21 PM
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#4 |
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On the road to being a farker
Join Date: 06-11-07
Location: Lenexa, KS
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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
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Lee West [B][URL="http://www.thepickledpig.com"]The Pickled Pig[/URL][/B] Lenexa, KS :icon_cool |
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09-29-2008, 01:47 PM
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#5 |
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Babbling Farker
Join Date: 06-09-08
Location: Forker River, NJ
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That is basically what I am asking, The point is so much better, but for comp norm they want those sliced flats.
Last edited by Jacked UP BBQ; 09-29-2008 at 02:13 PM.. |
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09-29-2008, 01:59 PM
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#6 |
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is One Chatty Farker
Join Date: 02-07-06
Location: boston ma
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If you know hows to cook em those slices aint bad......
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Steve Farrin KCBS BOD member. Thank you for your support. This post is my opinion and mine alone, not necessarily that of the KCBS, it's board of directors or office nor that of Peter Pan, Tinkerbell and certainly not Rush Limbaugh. |
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09-29-2008, 02:14 PM
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#7 | |
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Babbling Farker
Join Date: 06-09-08
Location: Forker River, NJ
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Quote:
Kind like a london broil compared to a porterhouse, theres no question where the flavor is!  |
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09-29-2008, 04:01 PM
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#8 |
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Knows what a fatty is.
Join Date: 05-14-07
Location: Chatham, NJ
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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.
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Steve Fat Angel BBQ Meadow Creek TS-120 WSM |
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09-29-2008, 04:04 PM
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#9 | |
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somebody shut me the fark up.
 
Join Date: 01-23-04
Location: DFW, San AntonioTx
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Quote:
__________________
You can't be a real country unless you have a beer and an airline - it helps if you have some kind of a football team, or some nuclear weapons, but at the very least you need a beer. --Frank Zappa Keeping Valspar in BBQ, one cook at a time. Recipient of a Huggies box! Shut up, and cook!!!! |
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09-29-2008, 04:10 PM
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#10 |
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is one Smokin' Farker
Join Date: 12-04-05
Location: Wantagh, NY
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Dont forget to add some A-1 to it!
__________________
[SIZE="3"][B][COLOR="Blue"][URL="http://bbqilluminati.blogspot.com"]BBQ Illuminati Blog[/URL][/COLOR][/B][/SIZE] [B][COLOR="Blue"][B]Disclaimer: The poster does not take any responsibility for any bad feelings or sense of exclusion that the reader of this post may have-whether real or imagined. Reading threads poses inherent risks. The poster of this thread would like to also remind readers to make sure they have a functional sense of humor before they visit any discussion board.[/B][/COLOR][/B] |
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09-29-2008, 04:15 PM
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#11 |
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somebody shut me the fark up.
Join Date: 07-14-06
Location: Wyocena/Pardeeville, WI
Name/Nickname : Clark
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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.
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Clark My Boys: Joseph (EI); Andrew (EE); Daniel (EE) My Toys: 10 WSMs (B, C, E, DH, DA, EZ, DZ, EO, DU, DR); 5 - 22.5" Bar-B-Q-Kettles; 2 - 18.5" Bar-B-Q-Kettle; 4 WGAs (EZ, DE, N, B); 2 SJPs ( DR, DR); 2 Smokey Joes (A, K); Brinkman Cimmaron. "For when democracy becomes tyranny, those of us with rifles still get to vote" |
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09-29-2008, 04:19 PM
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#12 |
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Babbling Farker
Join Date: 06-09-08
Location: Forker River, NJ
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A-1 I was thinking peter lugers!
Harbormaster - really nice box!!! |
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09-29-2008, 04:21 PM
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#13 |
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Quintessential Chatty Farker
Join Date: 08-13-03
Location: Long Beach, CA
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That's a nice box. I was thinking slices surrounded with chips/pullings from the point.
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tk PitBitch |
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