% of teams using brisket flats vs. whole brisket in Competition

MilitantSquatter · 09-25-2005, 09:04 PM

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 ?

smokincracker · 09-25-2005, 09:07 PM

Whole Brisket to get that nice chopped meat from the tip.

kcpellethead · 09-25-2005, 09:14 PM

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.

BrooklynQ · 09-25-2005, 09:24 PM

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.

wsm · 09-25-2005, 09:38 PM

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)

parrothead · 09-25-2005, 10:44 PM

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.

River City Smokehouse · 09-26-2005, 06:29 AM

I use primarily flats for competition. I can get a more consistant product with them. I prefer the flat myself.

chad · 09-26-2005, 06:33 AM

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.

Solidkick · 09-26-2005, 06:50 AM

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........

Jeff_in_KC · 09-26-2005, 08:27 AM

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.

Chick'n Pig BBQ · 09-26-2005, 11:29 AM

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.

MilitantSquatter · 09-26-2005, 07:45 PM

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.

chad · 09-26-2005, 08:26 PM

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.

smokincracker · 09-26-2005, 09:08 PM

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.

BBQchef33 · 09-26-2005, 09:52 PM

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.

09-25-2005, 09:04 PM	#1
MilitantSquatter Moderator Join Date: 09-17-05 Location: soon to be in Mooresville, NC Downloads: 0 Uploads: 0	% 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 ? __________________ Vinny 22" WSM & Kettle Former owner: Jambo, Klose BYC, Med. Spicewine, Pitts & Spitts, XL & (2) Med. BGE's, (2) 18" WSM's

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

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

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

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

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

09-26-2005, 08:27 AM	#10
Jeff_in_KC somebody shut me the fark up. Join Date: 01-04-05 Location: Pleasant Hill, MO Downloads: 0 Uploads: 0	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. __________________ Big Creek BBQ Competition Team KCBS Member and CBJ #14287 Contest Organizer - Smokin' on Big Creek Co-Founder and Executive Director Operation BBQ Relief, Inc. Visit us at Operation BBQ Relief dot org

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

09-26-2005, 07:45 PM	#12
MilitantSquatter Moderator Join Date: 09-17-05 Location: soon to be in Mooresville, NC Downloads: 0 Uploads: 0	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. __________________ Vinny 22" WSM & Kettle Former owner: Jambo, Klose BYC, Med. Spicewine, Pitts & Spitts, XL & (2) Med. BGE's, (2) 18" WSM's

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

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