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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 05-25-2007, 11:08 AM   #1
AlabamaGrillBillies
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Default Packer Vs. Flat for competition

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.
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Unread 05-25-2007, 11:34 AM   #2
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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)
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Unread 05-25-2007, 12:06 PM   #3
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CAB flats, injected, is where I'm having my best luck.....1st in brisket last contest.....
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Unread 05-25-2007, 12:53 PM   #4
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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.....
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Unread 05-25-2007, 01:29 PM   #5
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Default Prefer to eat packers

for the burnt ends. Cook flats for contests.
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Unread 05-25-2007, 07:44 PM   #6
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I would think the whole packer would be more juicier/flavorful even for competitions?
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Unread 05-25-2007, 07:55 PM   #7
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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...
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Unread 05-25-2007, 11:33 PM   #8
DeanC
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CAB flats, aged.
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