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 09-25-2005, 09:04 PM   #1
MilitantSquatter
Moderator
 
MilitantSquatter's Avatar
 
Join Date: 09-17-05
Location: Mooresville, NC
Downloads: 0
Uploads: 0
Default % of teams using brisket flats vs. whole brisket in Competition

I had always known that the standard is to cook a whole brisket, especially in competiton. But as I re-read Dr. BBQ's book, I noticed he had a recipe for Shortcut Brisket using only the flats. He mentioned that many of the top competition teams use the flats exclusively. I was surprised to know this....

Question to the guys here who have competed for a while and have seen what what others are doing.... What % of teams would you say you have seen/known who only cook the flats for brisket ? If so, have you known any/many of them been able to cook winning quality brisket like this ?
__________________
Lonestar 24" Vertical offset w/ Insulated Firebox & Performer Platinum
Former owner: Jambo Backyard, Klose BYC, Med. Spicewine, Pitts & Spitts, XL & (2) Med. BGE's, 22" WSM & (2) 18" WSM's, 18" & 22" Weber Kettles
MilitantSquatter is offline   Reply With Quote


Unread 09-25-2005, 09:07 PM   #2
smokincracker
is one Smokin' Farker
 
smokincracker's Avatar
 
Join Date: 02-16-05
Location: Sebring, Florida
Downloads: 0
Uploads: 0
Cool whole

Whole Brisket to get that nice chopped meat from the tip.
__________________
Jimmy "Cracker" Brod
Smokin’ Cracker BBQ Team (Pit Master) & Everglades Seasoning BBQ Team (Pit Master)
www.smokincrackerbbq.com
EXPERT IN CRACKERESE
Spicewine Smoker Sales Southeast 863-381-1530
smokincracker is offline   Reply With Quote


Unread 09-25-2005, 09:14 PM   #3
kcpellethead
Full Fledged Farker
 
kcpellethead's Avatar
 
Join Date: 07-25-05
Location: Kansas City
Downloads: 0
Uploads: 0
Default

Many teams cook flats. Depending on which weekend and where you are, it's probably a 50/50 deal. There are some REALLY good teams that cook flats. The top KCBS brisket team of the year cooks flats, as do many of the top ten teams in that category. Personally, I cook whole briskets. I just have it in my head that I can't get a flat to cook up as good in competition. Honestly, it's because I don't try.
__________________
Rod

If I do everything half ass, how can I be a "full fledged" anything?
kcpellethead is offline   Reply With Quote


Unread 09-25-2005, 09:24 PM   #4
BrooklynQ
Banned
 
BrooklynQ's Avatar
 
Join Date: 07-18-04
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by smokincracker
Whole Brisket to get that nice chopped meat from the tip.
In the KCBS judging class in Long Island, the Mullanes told the judges that chopped brisket was a sign that the meat was overcooked. That's something I'd watch out for.
BrooklynQ is offline   Reply With Quote


Unread 09-25-2005, 09:38 PM   #5
wsm
Full Fledged Farker
 
wsm's Avatar
 
Join Date: 08-27-05
Location: st louis, mo
Downloads: 0
Uploads: 0
Default Oh really

Quote:
Originally Posted by BrooklynQ
In the KCBS judging class in Long Island, the Mullanes told the judges that chopped brisket was a sign that the meat was overcooked. That's something I'd watch out for.
Chopped Brisket MAY mean that the team couldn't get good slices, but some teams slice their properly cooked flat and chop their point - and also make burnt ends out of the point.

KCBS rules do NOT require that the cook turn in sliced brisket - but the mouth feel tells if the brisket is overcooked (mushy) or undercooked (tough)
__________________
rich the judge collecting piggy suspenders
St Louis, MO
Eastern Area MOFO

KCBS CBJ
WSM slightly modded, Weber Performer, Smokey Joe Gold, Whatever is handy
wsm is offline   Reply With Quote


Unread 09-25-2005, 10:44 PM   #6
parrothead
somebody shut me the fark up.
 
parrothead's Avatar
 
Join Date: 08-13-03
Location: Port Saint Lucie, FL
Downloads: 0
Uploads: 0
Default

I wouldn't say thsat flats are quicker. We cooked 2 8 pound flats this weekend and it took them 15 hours to reach 178. They were just right at that temp, tendernesswise, but a little dry.

We had them in the upper (hotter) part of the cooker.
__________________
Greg

American Picker Blog
parrothead is offline   Reply With Quote


Unread 09-26-2005, 06:29 AM   #7
River City Smokehouse
is One Chatty Farker
 
River City Smokehouse's Avatar
 
Join Date: 09-25-05
Location: Jefferson City, Missouri
Downloads: 0
Uploads: 0
Default

I use primarily flats for competition. I can get a more consistant product with them. I prefer the flat myself.
__________________
"Please let me be the person my dog thinks I am." ~Author Unknown
8 x 18 Haulmark Trailer
Fast Eddy FEC 100
Traeger Texas BBQ 075
UDS "Cool Hand Luke"
3 Weber Kettles and a Yellow Thermapen
KCBS Certified BBQ Judge #8425
River City Smokehouse is offline   Reply With Quote


Unread 09-26-2005, 06:33 AM   #8
chad
somebody shut me the fark up.
 
chad's Avatar
 
Join Date: 08-13-03
Location: Clearwater, FL
Downloads: 0
Uploads: 0
Default

We've used both - currently we're in whole packer mode. Our usual plan is to take the slices from the middle part of the flat, just under the point, and use the point for chopped and burnt ends. The chopped goes underneath the slices and help keep the box warm.
__________________
Dave
Southern Brethren BBQ Competition Team

"It's all about getting paid!" - Myron Mixon
"I love being hated in my hometown!" - David Hair
KingFisher Gator Rotisserie cooker, WSM, Stainless 5 burner with IR gas grill, Turkey Fryer, Weber JD Commemorative grill, slightly used Bandera chamber for future use as a cold smoker, Masterbuilt 40" insulated ELECTRIC smoker
chad is offline   Reply With Quote


Unread 09-26-2005, 06:50 AM   #9
Solidkick
somebody shut me the fark up.
 
Solidkick's Avatar
 
Join Date: 10-21-03
Location: Bandera Owner in Missouri
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by smokincracker
Whole Brisket to get that nice chopped meat from the tip.
I'm gonna hijack........

Hey Cracker!! Good to see you back..........


Myself, I prefer to cook flats, but have done both........
__________________
Mr. Kick


------------------------------------------------
Belly Brothers BBQ Team

"Sister Flame" Spicewine Trailer Smoker,Modified Bandera, Uni-Flame Chicken Cooker with a Spicewine Thermometer mod,Kingsford Barrel cooker and a super fast RED thermapen

KC always said "fat cap up!!
Solidkick is offline   Reply With Quote


Unread 09-26-2005, 08:27 AM   #10
Jeff_in_KC
somebody shut me the fark up.
 
Jeff_in_KC's Avatar
 
Join Date: 01-04-05
Location: Pleasant Hill, MO
Downloads: 0
Uploads: 0
Default

I think for first time out this weekend, we're gonna do both. We have the space with the Good One for I'm thinking two whole packers and one flat to see what happens. Then maybe try to make a call either way for DeSoto in two weeks.
__________________
KCBS Member #14287
Jeff_in_KC is offline   Reply With Quote


Unread 09-26-2005, 11:29 AM   #11
Chick'n Pig BBQ
Full Fledged Farker
 
Chick'n Pig BBQ's Avatar
 
Join Date: 10-18-04
Location: Columbia, MO
Downloads: 0
Uploads: 0
Default

I cook both at competition. My last cook I used the flat, but I still believe its all in the cut of meat. Some briskets are just better then others.
__________________
Skip
Chick'n Pig BBQ Team
(Home of my Son's Chicken)
Custom Spicewine Thurmanator
Custom Spicewine Smoker Trailer
Spicewine medium Smoker
Weber Blue Performance grill (Slammin Sammy's)
Weber Ranch Kettle Grill
Chick'n Pig BBQ is offline   Reply With Quote


Unread 09-26-2005, 07:45 PM   #12
MilitantSquatter
Moderator
 
MilitantSquatter's Avatar
 
Join Date: 09-17-05
Location: Mooresville, NC
Downloads: 0
Uploads: 0
Default

Thanks. I'm fairly surprised to lean the %'s can approach 50% even though some might be much lower or higher. Even more surprised to hear the frequency the flats are used exclusively by some of highest ranking teams .

I agree, it all depends on the quality of the cut and what you do with it.
__________________
Lonestar 24" Vertical offset w/ Insulated Firebox & Performer Platinum
Former owner: Jambo Backyard, Klose BYC, Med. Spicewine, Pitts & Spitts, XL & (2) Med. BGE's, 22" WSM & (2) 18" WSM's, 18" & 22" Weber Kettles
MilitantSquatter is offline   Reply With Quote


Unread 09-26-2005, 08:26 PM   #13
chad
somebody shut me the fark up.
 
chad's Avatar
 
Join Date: 08-13-03
Location: Clearwater, FL
Downloads: 0
Uploads: 0
Default

You'll do best with what's in your "comfort zone". I've done flats and felt good about them and I've done packers. When I cater I tend towards flats because I can better control the "shrinkage" or loss due to waste.

Right now I'm leaning towards 12-14# packers.
__________________
Dave
Southern Brethren BBQ Competition Team

"It's all about getting paid!" - Myron Mixon
"I love being hated in my hometown!" - David Hair
KingFisher Gator Rotisserie cooker, WSM, Stainless 5 burner with IR gas grill, Turkey Fryer, Weber JD Commemorative grill, slightly used Bandera chamber for future use as a cold smoker, Masterbuilt 40" insulated ELECTRIC smoker
chad is offline   Reply With Quote


Unread 09-26-2005, 09:08 PM   #14
smokincracker
is one Smokin' Farker
 
smokincracker's Avatar
 
Join Date: 02-16-05
Location: Sebring, Florida
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by Solidkick
I'm gonna hijack........

Hey Cracker!! Good to see you back..........


Myself, I prefer to cook flats, but have done both........
Bro you guys still gonna come to FL in Jan for Sebring FBA contest
PM me. I will set you up with one of my Spice boxes etc.
__________________
Jimmy "Cracker" Brod
Smokin’ Cracker BBQ Team (Pit Master) & Everglades Seasoning BBQ Team (Pit Master)
www.smokincrackerbbq.com
EXPERT IN CRACKERESE
Spicewine Smoker Sales Southeast 863-381-1530
smokincracker is offline   Reply With Quote


Unread 09-26-2005, 09:52 PM   #15
BBQchef33
Grand Poobah and Site Admin
 
BBQchef33's Avatar
 
Join Date: 08-11-03
Location: Long Island, NY
Downloads: 12
Uploads: 4
Default

Quote:
Originally Posted by parrothead
I wouldn't say thsat flats are quicker. We cooked 2 8 pound flats this weekend and it took them 15 hours to reach 178. They were just right at that temp, tendernesswise, but a little dry.

We had them in the upper (hotter) part of the cooker.

We also let that pit drop in temps below 150 several times. I jumped in and pitbitched several times when it was down near 120.


damn tasty briskets though. Sepcially at midnight with a few racks of ribs.
__________________
Site Administrator and
Grand PooBah

CBJ with a Fuzzy Blue Hat, 18 Foot Competition Trailer, Customized Klose BYC, Custom Klose built MoAB (Mother of All Banderas) passed on to Big Dog, 1 Double Barreled Lang 84, 1 Heavily Modified Bionic Bandera, 1 Custom Super Medium Stickburning Spicewine w/stoker, 1 XL BGE, 1 Mini BGE, 1 Pit Barrel Cooker, 3 WSMs, 3 Weber Kettles, an NB Hondo, A Modified Brinkman Horizontal, DCS 48" Grill, a Broilmaster P3, a covered, pellet pooping FEC100, and our duck died. :(

News Flash:
"A mans worth is judged by the weight of his integrity "

You know your getting older when you choose your cereal for the fiber, not the toy


Smoke on KC.
WWW.BBQ-BRETHREN.COM
BBQchef33 is offline   Reply With Quote


Reply

Similar Threads
Thread Thread Starter Forum Replies Last Post
Brisket Flats Gerrit_Boys Q-talk 1 04-22-2011 10:19 PM
opinions on whole brisket or flats... Homebrewed Q Competition BBQ 28 01-20-2011 09:37 PM
Costco Brisket Flats twisterbret Q-talk 15 08-31-2009 04:36 AM
Cooking Brisket flats??? Porky Q-talk 11 07-01-2007 08:23 PM
Brisket Flats Porky Q-talk 22 01-25-2007 09:06 AM

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 11:34 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