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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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Unread 07-06-2011, 07:59 AM   #1
GreenDrake
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Default Anyone do just a flat for a comp?

I know I know, spare me the jokes about "only if you don't want to win" It's an honest question...just curious if any of you folks have had some luck with doing just a flat. Query being that one can buy a higher quality cut and save some grill space, or is it not even worth it?
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Unread 07-06-2011, 08:03 AM   #2
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Never even thought about trying to cook one.
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Unread 07-06-2011, 08:14 AM   #3
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i placed fourth in brisket only cooking a flat and i used the real burnt ends as the burnt ends. what we call burnt ends in competition are not how they originated. i think we should call them "carmelized deckle cubes".
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Unread 07-06-2011, 08:22 AM   #4
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I know RookieDad, I do like manufacturing burnt ends though. I am looking at a pretty good trim down on my brisket, just wondering if a flat has a chance and if so, maybe I upgrade the quality of it. I am not going to go full Wagyu for this first comp this year, but will do it next month at the second one.
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Unread 07-06-2011, 08:32 AM   #5
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i have tried it several times, and cook it IN ADDITION to a full packer(or 2). Only did it when i found exceptionally nice ones.. well marbled, 9lbs or bigger and over an inch thick.

the flat had to go in several hours later, and took more watching.. and I still wussed out at turn in and turned in the ones cooked on the full packers. The flats cooked alone just weren't as moist as the sweeet spot cooked underneath the point.

but they made damn good eatin afterwards. :)
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Unread 07-06-2011, 09:01 AM   #6
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Yep...all the time! Sometimes we cook packers...sometimes flats...depends on what looks good that day at the market (Costco). Up here in PNWBA land the point (or faux burn't ends) are treated as garnish and cannot be counted in the scoring other than for appearance. So far we have two first place briskies cooking flats...
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Unread 07-06-2011, 09:03 AM   #7
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Quote:
Originally Posted by JD McGee View Post
Yep...all the time! Sometimes we cook packers...sometimes flats...depends on what looks good that day at the market (Costco). Up here in PNWBA land the point (or faux burn't ends) are treated as garnish and cannot be counted in the scoring other than for appearance. So far we have two first place briskies cooking flats...
Are you going to compete in the Cheney Jubilee this weekend? I will be there.
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Unread 07-06-2011, 09:03 AM   #8
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Phil makes a good ....point ( get it ). that flat that i cooked had a thin layer of the point still attached to the underside by a layer of fat which did keep it moist.
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Unread 07-06-2011, 09:08 AM   #9
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I have and have done well. Just hope you get a large flat with some of the point still attached.
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Unread 07-06-2011, 09:13 AM   #10
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I have been cooking only choice/prime flats for yrs in comp and do great , thats all I cook and only cook one...
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Unread 07-06-2011, 09:44 AM   #11
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Quote:
Originally Posted by GreenDrake View Post
Are you going to compete in the Cheney Jubilee this weekend? I will be there.
Yes...we are...looking forward to meeting you and your crew!
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Unread 07-06-2011, 09:47 AM   #12
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We do 7lb flats and have placed in the top 5 a few times with them.
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Unread 07-06-2011, 12:18 PM   #13
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We entered a comp last minute last year and could only get a flat, normally did packers placing middle of the pack with them. Got 2nd with the flat! It did have a small layer of the point and middle fat.
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Unread 07-06-2011, 04:06 PM   #14
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I normally cook one flat and one packer for the point (burnt ends). I have been doing this for about 2 years now and have turned in the slices from the packer once. the rest of the time I turn in slices from the flat only. I can find better looking flats than I can find whole packers. I do turn in burnt ends sometimes but most of the time they do not turn out so I do not turn them in.

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Unread 07-06-2011, 06:35 PM   #15
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I normally cook two flats and I have done well with them. Like mentioned above, try and find larger flats with a bit of point on them. I like them around 8-9lbs. I have found them in the 9-10lb range but that is rare.
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