Packer Vs. Flat for competition

AlabamaGrillBillies · May 25, 2007

Hey fellas.

I narrowed this down to comp only as I like cooking whole packers at home for the family. But for competition who is smoking flats only, reasons why or why not. Being from Alabama I'm pretty brisket dumb, as I didn't see my first one until a year or two ago. Looking foward to hearing your thoughts on this matter.

BBQ_Mayor · May 25, 2007

I cook the whole packer for at least 2 reasons.
1) I think it adds more flavor when whole packer is cooked together.
2) Burnt ends (need I say more)

Solidkick · May 25, 2007

CAB flats, injected, is where I'm having my best luck.....1st in brisket last contest.....

Captain Caveman · May 25, 2007

I have only done a flat once and it turned out great, But I always do whole packers because of the price difference (per pound).

I also like burnt ends.....:-D

jbrink01 · May 25, 2007

Prefer to eat packers

for the burnt ends. Cook flats for contests.

lazybonesmoke1 · May 25, 2007

I would think the whole packer would be more juicier/flavorful even for competitions?

Jeff Hughes · May 25, 2007

Many of the top comp cooks around here cook flats. We can get very nice choice(often CAB) flats at Sams for around 2.50/lb...

Some guys do a packer and a flat so to have options, and burnt ends...

DeanC · May 26, 2007

CAB flats, aged.

Packer Vs. Flat for competition

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