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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 09-29-2008, 12:47 PM   #1
Jacked UP BBQ
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Default Competition Brisket

What is the best part of brisket to slice from. I have done both and the point always seems to have much better meat. Any suggestions would be great. thanks
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Unread 09-29-2008, 12:53 PM   #2
Sledneck
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I don't do slices I do chipped/pulled from the point only. Slices are overated
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Unread 09-29-2008, 01:01 PM   #3
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Quote:
Originally Posted by Sledneck View Post
I don't do slices I do chipped/pulled from the point only. Slices are overated
I agree that slices suck, compared to pulled from the point.
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Unread 09-29-2008, 01:21 PM   #4
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Pig I would try and get cubes out of the point for Burnt ends. I would take slices from the flat. Not sure if this is what you are asking. I do prefer the flavor of the point. Burnt ends are my favorite
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Unread 09-29-2008, 01:47 PM   #5
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That is basically what I am asking, The point is so much better, but for comp norm they want those sliced flats.

Last edited by Jacked UP BBQ; 09-29-2008 at 02:13 PM..
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Unread 09-29-2008, 01:59 PM   #6
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If you know hows to cook em those slices aint bad......
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Unread 09-29-2008, 02:14 PM   #7
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Quote:
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If you know hows to cook em those slices aint bad......

Kind like a london broil compared to a porterhouse, theres no question where the flavor is!
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Unread 09-29-2008, 04:01 PM   #8
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We turn in slices from the flat and if we can get the burnt ends perfect we put them in the box as well. I would say half the time we get the burnt ends in the box with the slices. I havent seen any difference in scores either way, but i dont think I would ever turn in a box without slices. Brisket is by far our best category, now can someone tell me how to cook chicken and ribs.
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Unread 09-29-2008, 04:04 PM   #9
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Quote:
Originally Posted by OC PIG ASSASSINS View Post
Kind like a london broil compared to a porterhouse, theres no question where the flavor is!
When you go to a comp where flavor is all that's scored you choice is easy then.
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Unread 09-29-2008, 04:10 PM   #10
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Dont forget to add some A-1 to it!
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Unread 09-29-2008, 04:15 PM   #11
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I'm no comp veteran or anything, but I did slices from the flat and sauced cubes from the point. 5th place in my only comp to date.
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Unread 09-29-2008, 04:19 PM   #12
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A-1 I was thinking peter lugers!

Harbormaster - really nice box!!!
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Unread 09-29-2008, 04:21 PM   #13
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That's a nice box. I was thinking slices surrounded with chips/pullings from the point.
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