The BBQ BRETHREN FORUMS.


Forum Portal Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Competition BBQ

Notices

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.


Reply
Thread Tools
Unread 08-10-2011, 12:56 PM   #1
Two Bears
Full Fledged Farker
 
Two Bears's Avatar
 
Join Date: 09-15-10
Location: Minnesota
Downloads: 0
Uploads: 0
Default Brisket for contest question

I have been smoking a lot of full sized brisket getting ready for a contest. And wonder if just smoking flats would be better. This way they are trimmed, all of very similar size so the cuts would be uniform.
Cook times should be shorter as well.

What have you guys done and go with for contests, flats or packers?
__________________
http://s25.photobucket.com/user/blackfoot123/slideshow/Clone%20build
Two Bears is offline   Reply With Quote


Unread 08-10-2011, 01:05 PM   #2
Diver
Full Fledged Farker
 
Join Date: 03-12-09
Location: Currituck NC
Downloads: 0
Uploads: 0
Default

I generally cook 2 trimmed full packers for a KCBS contest.
__________________
[COLOR=red]The Soundside Smokers Competition Team[/COLOR]


2 UDS / 1 XL UDS / Chargriller Duo / 2 Weber Kettles / Masterbuilt / Home-made whole hog cooker
Diver is offline   Reply With Quote


Unread 08-10-2011, 01:17 PM   #3
Whitfield
Knows what a fatty is.
 
Whitfield's Avatar
 
Join Date: 04-12-11
Location: Chattanooga
Downloads: 0
Uploads: 0
Default

I've never heard of anyone doing just the flat for a comp. I'm sure someone that has plenty of comp experience will chime in soon.
__________________
COS, 22.5" OTG, Primo XL, mini WSM, STICK BURNER
Whitfield is offline   Reply With Quote


Unread 08-10-2011, 01:44 PM   #4
Hot Sauce Hoss
On the road to being a farker
 
Hot Sauce Hoss's Avatar
 
Join Date: 05-28-10
Location: Cumming, Ga
Downloads: 0
Uploads: 0
Default re: briskets

There was a thread on this a couple weeks ago, but i can't
find it. Seemed like alot of brethren were saying how they
only did flats and getting calls. I wonder if they are buying
whole briskets and seperating them or know were to order
big flats from the getgo.

Hot Sauce Hoss
__________________
Smokin Hoss BBQ team, Hoss prototype smoker, Superior ss-2, treager07e......
Hot Sauce Hoss is offline   Reply With Quote


Unread 08-10-2011, 01:45 PM   #5
Alan in Ga
is One Chatty Farker
 
Join Date: 12-19-09
Location: Macon,Ga
Downloads: 0
Uploads: 0
Default

I have never used just flats just packers but Idont see why it wouldnt work
__________________
NB Black Diamond, 57 Smokehouse BBQ Team
[URL="http://www.57smokehouse.blogspot.com/"]www.57smokehouse.blogspot.com/[/URL]
Certified GBA Judge/Competetior
[SIZE=3]Golden Goose Egg(4 Times Certified)[/SIZE]
[SIZE=3]Stumps 223 ,2 UDS,NB Hondo[/SIZE]
Alan in Ga is offline   Reply With Quote


Unread 08-10-2011, 02:47 PM   #6
Fatback Joe
is Blowin Smoke!

 
Fatback Joe's Avatar
 
Join Date: 01-07-08
Location: Memphis, TN
Downloads: 1
Uploads: 0
Default

Packers, but I have done flats in the past when I couldn't find anything else. Smaller margin for error in the cooking IMO and no burnt ends to turn in.

If you find flats you like, then go for it.
__________________
FBJ

WSM
Medium Spicewine
Stumps GF223
KCBS, NEBS Member
Fatback Joe is offline   Reply With Quote


Unread 08-10-2011, 02:57 PM   #7
Brewer
is one Smokin' Farker

 
Brewer's Avatar
 
Join Date: 01-26-10
Location: Fall City, WA.
Downloads: 0
Uploads: 0
Default

We cook 2 full packers 14lb-16lb trimmed out per comp. I've never had good luck with flats only. We use the point meat on our full packers for chunks and/or burnt ends depending on how they look.
__________________
Phil
Damn Straight BBQ Team
http://www.facebook.com/DamnStraightBBQ
KCBS & PNWBA Member, PNWBA CBJ
Superior SS-2
Backwoods Fatboy
Primo XL
Weber Ranch Kettle
Brewer is offline   Reply With Quote


Unread 08-10-2011, 03:12 PM   #8
AUBBQ
On the road to being a farker
 
Join Date: 03-01-11
Location: Valley, AL
Downloads: 0
Uploads: 0
Default

I’ve cooked flats at home, but for a comp I cook 2 packers. You need a packer to get burnt ends and for some reason one brisket (even when prepared the exact same way) always turns out a little better than the other one.
__________________
Hicktown BBQ Team - Superior SS2, WSM
AUBBQ is offline   Reply With Quote


Unread 08-10-2011, 03:31 PM   #9
Chef Jim
Babbling Farker

 
Chef Jim's Avatar
 
Join Date: 02-07-10
Location: Tequesta, Florida
Downloads: 0
Uploads: 0
Default

What they all said.
__________________
Judge Jim, Given to me by Terry @ Git R Smoked.
Chef Jim, Gym, Jim, or CJ. I'm not a Chef, but I play one on the internet.
http://www.chef-jim.com

A veteran is Someone who, at one point in his life, wrote a blank check made payable to "The United States of America", for an amount of "up to and including my life." That is honor, and there are far too many people in this country who no longer understand it. Author unknown.


Chef Jim is offline   Reply With Quote


Unread 08-10-2011, 06:26 PM   #10
btcg
Babbling Farker
 
Join Date: 02-28-10
Location: North Potomac, MD
Downloads: 0
Uploads: 0
Default

Posted a few pics over the last 2 years of flats I've done, yet achieved the beautiful red/pink internal color @ 195 (the Holy Grail of brisket, IMO). Did it on a Weber Silver, no less.

It can be done.

But it takes a lot of attention, and time. If you've got a good support group of fellow cookers that know what they're doing and can cook the other meats, I'd say go for it. If not, do a whole packer.
__________________
[FONT=Fixedsys]CAPITAL PITMASTERS-THE FIRST FAMILY OF BBQ[/FONT]

[FONT=Courier New][I]Proud Graduate of:[/I][/FONT]

[I][FONT=Courier New][B]Jack's Old South BBQ Cooking School[/B][/FONT][/I]
[I][FONT=Courier New][B]Johnny Trigg & Rod Gray BBQ Cooking School[/B][/FONT][/I]
[I][FONT=Courier New][B]Paul Kirk BBQ Cooking School[/B][/FONT][/I]
btcg is offline   Reply With Quote


Unread 08-10-2011, 07:13 PM   #11
Q-Dat
Babbling Farker

 
Q-Dat's Avatar
 
Join Date: 12-03-08
Location: Pearl River LA
Downloads: 0
Uploads: 0
Default

I remember hearing once that Rod Gray does flats, but since that wasn't Rod Gray that I heard that from, take it with a spoon of salt.
Q-Dat is offline   Reply With Quote


Unread 08-10-2011, 07:31 PM   #12
Tone
Knows what a fatty is.
 
Join Date: 04-17-10
Location: VT
Downloads: 0
Uploads: 0
Default

Done both packers and flats. Had much better results with packers. Best slices of flat seem to be in the area where flat and point connect.
Tone is offline   Reply With Quote


Unread 08-10-2011, 07:46 PM   #13
big matt
is one Smokin' Farker

 
big matt's Avatar
 
Join Date: 04-06-10
Location: Banning,Ca
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by Two Bears View Post
I have been smoking a lot of full sized brisket getting ready for a contest. And wonder if just smoking flats would be better. This way they are trimmed, all of very similar size so the cuts would be uniform.
Cook times should be shorter as well.

What have you guys done and go with for contests, flats or packers?
My reasoning behind cooking whole packers as opposed to just flats is that the layer of fat between the point and flat helps keep the flat moist..just be sure to pull your slices from that area..just my opinoin
__________________
_________________________________
JOS whole hog cooker
MAK 2 Star
Facebook:https://m.facebook.com/pages/Leftcoa...440847709&_rdr
Our website:
http://www.leftcoastq.com/Leftcoastq.com/Home.html
big matt is offline   Reply With Quote


Unread 08-10-2011, 08:06 PM   #14
redneck cooker
On the road to being a farker
 
redneck cooker's Avatar
 
Join Date: 04-10-11
Location: Glen Rose TX
Downloads: 0
Uploads: 0
Default

In Texas I cook one CAB flat (5-6lbs)at each event, been doing it for over 5 yrs now, and getting great call and winning alot, Now in KCBS, I use a super timmed packer (7-9LB), at each event. The only reason I ues a packer there is for the burnt ends....and we have good luck with them...
__________________
R&O Custom Offset...It rocks!!! www.redneckcooker.com
redneck cooker is offline   Reply With Quote


Unread 08-10-2011, 11:38 PM   #15
Brewer
is one Smokin' Farker

 
Brewer's Avatar
 
Join Date: 01-26-10
Location: Fall City, WA.
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by big matt View Post
My reasoning behind cooking whole packers as opposed to just flats is that the layer of fat between the point and flat helps keep the flat moist..just be sure to pull your slices from that area..just my opinoin
Totally agree - when you get that middle-of-the-flat cooked perfectly it's truly amazing.
__________________
Phil
Damn Straight BBQ Team
http://www.facebook.com/DamnStraightBBQ
KCBS & PNWBA Member, PNWBA CBJ
Superior SS-2
Backwoods Fatboy
Primo XL
Weber Ranch Kettle
Brewer is offline   Reply With Quote


Reply

Similar Threads
Thread Thread Starter Forum Replies Last Post
Question about getting meat for a contest Babyboomerboy Q-talk 5 03-21-2010 03:17 PM
Contest Question snoutsfeathersandhorns Competition BBQ 5 02-04-2010 07:39 PM
Question about contest... ;)- bbqfans Competition BBQ 12 12-28-2008 01:33 PM
Contest Site question MilitantSquatter Competition BBQ 4 02-25-2006 02:48 PM
Just for fun contest question. BrooklynQ Q-talk 48 01-24-2006 07:29 PM

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Loading



All times are GMT -5. The time now is 11:31 AM.


Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts