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 01-19-2011, 09:29 AM   #16
AZScott
Take a breath!
 
Join Date: 02-22-08
Location: Phoenix, AZ
Downloads: 0
Uploads: 0
Default

Lately for my practice cooks I've been using Costco flats and points from Ranch Market (a Hispanic grocery store). I don't see any difference with them being separated and coming from different packers.
AZScott is offline   Reply With Quote


Unread 01-19-2011, 01:57 PM   #17
Stoke&Smoke
Babbling Farker

 
Stoke&Smoke's Avatar
 
Join Date: 12-18-07
Location: Western burbs of Chicago, IL
Downloads: 1
Uploads: 0
Default

Besides really liking the leftovers, I'm suprised nobody yet mentioned the price.

Around here anyway, flats can be two, sometimes three times the price per lb. Seems silly to pay a butcher that much for making a cut you can make yourself, should you want to
__________________
2 Skinny Cooks Competition Team
http://2SkinnyCooks.blogspot.com
KCBS CJ/TC #17139 Member ILBBQS
Too many cookers to list
Stoke&Smoke is offline   Reply With Quote


Unread 01-19-2011, 03:31 PM   #18
bignburlyman
Full Fledged Farker

 
bignburlyman's Avatar
 
Join Date: 09-10-03
Location: Great Bend, Kansas
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by Stoke&Smoke View Post
Besides really liking the leftovers, I'm suprised nobody yet mentioned the price.

Around here anyway, flats can be two, sometimes three times the price per lb. Seems silly to pay a butcher that much for making a cut you can make yourself, should you want to
Where I buy my flats is usually about double the cost of whole packers. But one difference is I usually only trim less than 8 ounces of fat from a flat, but the last few packers I must have trimmed at least 2 pounds of fat from each.
__________________
David
CBJ & CTC #5112
Kansas Winter Q BBQ Committee

Traeger Texas 075
ECB (retired)
bignburlyman is online now   Reply With Quote


Unread 01-19-2011, 06:14 PM   #19
barbefunkoramaque
Babbling Farker
 
Join Date: 11-11-07
Location: Gone
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by bignburlyman View Post
I cook flats all the time, but it is only for home consumption or friends. The one time I tried to make burnt ends with the point from a whole packer, I wound up with a pan full of doggie treats. I couldn't even chew them, lol.
I am not understanding this at all... is there a terminology error? Not being disrespectful but if you need help making burnt ends from the POINT, which is the proper cut to make them from... this is the right forum.
__________________
Popdaddy is Dead - 1933-2011 - Pitmaster T is a free agent
barbefunkoramaque is offline   Reply With Quote


Unread 01-19-2011, 06:49 PM   #20
boogiesnap
Babbling Farker

 
Join Date: 04-22-10
Location: NEW ENGLAND
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by barbefunkoramaque View Post
I am not understanding this at all... is there a terminology error? Not being disrespectful but if you need help making burnt ends from the POINT, which is the proper cut to make them from... this is the right forum.

WHAT??? say again donnie??
__________________
[SIZE="3"][B][COLOR="Blue"][I][FONT="Lucida Sans Unicode"][/FONT]"YAWN"[/I][/COLOR][/B][/SIZE]-[COLOR="Red"][SIZE="2"]In memory of a friend.[/SIZE][/COLOR]

avatar by grillman. patent pending. :mad2::becky:
boogiesnap is offline   Reply With Quote


Unread 01-19-2011, 08:23 PM   #21
bignburlyman
Full Fledged Farker

 
bignburlyman's Avatar
 
Join Date: 09-10-03
Location: Great Bend, Kansas
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by bignburlyman View Post
I cook flats all the time, but it is only for home consumption or friends. The one time I tried to make burnt ends with the point from a whole packer, I wound up with a pan full of doggie treats. I couldn't even chew them, lol.
Quote:
Originally Posted by barbefunkoramaque View Post
I am not understanding this at all... is there a terminology error? Not being disrespectful but if you need help making burnt ends from the POINT, which is the proper cut to make them from... this is the right forum.
I don't think I made a terminology error, I did make the burnt ends from the point. It was mainly an unsuccessful cook overall, it was the first time I used my new Traeger and I just didn't cook everything long enough. I have just never made another attempt, because I prefer to eat the slices I get from the flat. That is the main reason I cook flats most of the time. I do like burnt ends, but really like a good, moist, tasty slice of brisket. Just like some people would rather eat a Sirloin steak than a Ribeye.
__________________
David
CBJ & CTC #5112
Kansas Winter Q BBQ Committee

Traeger Texas 075
ECB (retired)
bignburlyman is online now   Reply With Quote


Unread 01-19-2011, 09:37 PM   #22
JD McGee
somebody shut me the fark up.
 
JD McGee's Avatar
 
Join Date: 06-28-07
Location: Duvall, WA
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by Stoke&Smoke View Post
Besides really liking the leftovers, I'm suprised nobody yet mentioned the price.

Around here anyway, flats can be two, sometimes three times the price per lb. Seems silly to pay a butcher that much for making a cut you can make yourself, should you want to
Tru-dat...flats are 3.49-3.99 per lb at the business Costco...choice packers are 1.99 per lb...no brainer! I don't mind a little trimmin"...
__________________
Wine Country "Q" Competition BBQ
PNWBA Team of the Year...2011, 2012, & 2013
Founder
Northwest BBQ Society
We cook on MAK Grills , Big Poppa Drum Smokers, & WSM's
Proudly sponsored by Big Poppa Smokers, Kosmo's Q, Simply Marvelous BBQ, and MAK Grills
JD McGee is offline   Reply With Quote


Unread 01-19-2011, 09:59 PM   #23
Three porks
Full Fledged Farker
 
Join Date: 01-19-10
Location: Champaign, IL
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by Homebrewed Q View Post
I guess that's what I'm trying to figure out, does it help the moistnees of the flat cooking a whole brisket.
yes it does
Three porks is offline   Reply With Quote


Unread 01-19-2011, 10:17 PM   #24
thillin
somebody shut me the fark up.
 
thillin's Avatar
 
Join Date: 07-21-04
Location: Keller, Texas
Downloads: 0
Uploads: 0
Default

I've had good success either way. Stuck with packers. Best luck with flats were larger flats with a bit of the point left on.
__________________
Med Spicewine-adopted 3/13/10 CL Score
2 Large BGEs(pimped out w/Thirdeye Eggcessories)-hatched 6/4/07 & 4/20/11
Med BGE-adopted 2/2/08 CL Score -SOLD
Mini BGE-adopted 1/31/08 CL Score
Traeger 075-adopted 12/3/11 CL Score
Weber 1 touch CL Score
Weber Spirit 500 CL Score
Weber Smokey Joe Silver CL Score
BLUE & RED Thermapens
Klose 20x42-SOLD

Paddlin Pigs BBQ
Ty
thillin is offline   Reply With Quote


Unread 01-20-2011, 10:38 AM   #25
barbefunkoramaque
Babbling Farker
 
Join Date: 11-11-07
Location: Gone
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by bignburlyman View Post
I don't think I made a terminology error, I did make the burnt ends from the point. It was mainly an unsuccessful cook overall, it was the first time I used my new Traeger and I just didn't cook everything long enough. I have just never made another attempt, because I prefer to eat the slices I get from the flat. That is the main reason I cook flats most of the time. I do like burnt ends, but really like a good, moist, tasty slice of brisket. Just like some people would rather eat a Sirloin steak than a Ribeye.
Ahghh I assumed that if someone could not make a set of mock burnt ends with the point then maybe they might be using a flat and think its a point.

Okay... then listen to the forum closely. They can advise you how to make mock burnt ends very well using the point. Its quite easy. But you really need to cook the point in while first.
__________________
Popdaddy is Dead - 1933-2011 - Pitmaster T is a free agent
barbefunkoramaque is offline   Reply With Quote


Unread 01-20-2011, 01:15 PM   #26
Big George's BBQ
somebody shut me the fark up.


 
Big George's BBQ's Avatar
 
Join Date: 02-07-08
Location: Phoenixville, PA
Downloads: 0
Uploads: 0
Default

I have always used really nice flats. Unfortunately my Brisket needs a lot of work. That being said I have also missed out on having burnt ends. Will have to look into doing whole packers
Big George's BBQ is online now   Reply With Quote


Unread 01-20-2011, 01:34 PM   #27
Arlin_MacRae
Moderator

 
Arlin_MacRae's Avatar
 
Join Date: 04-14-04
Location: Choctaw, OK
Downloads: 1
Uploads: 0
Default

OK, Donnie, you made me look to see why the you called burnt ends made from the point 'mock' burnt ends. For those who haven't spent time reading up on them like I just did, 'traditional' burnt ends were made from the side trimmings of the brisket, but they were so good - and so few could be made from a brisket - they started using the point so they could make more. Interesting. You learn something every day!

Arlin
__________________
Arlin MacRae

NB El Dorado Offset, Primo Oval Junior, Traeger Model 075 Pellet Pooper, Big Chief, Kingfisher Kooker 14" gas/wood combo, PBC Brethren Edition
Home Brewer, Murderer of Squirrels, Armadillo Inspector
Flaming Pig Head Mod
Black Thermapen, red backlit Thermapen
Certified KCBS BBQ Judge
Missin' KC...
Arlin_MacRae is offline   Reply With Quote


Unread 01-20-2011, 07:27 PM   #28
sitnfat
is one Smokin' Farker
 
Join Date: 10-06-09
Location: Centerville TN
Downloads: 0
Uploads: 0
Default

Packer, fat is flavor and a packer has a lot of fat
__________________
Rub Won Out BBQ Team,Brisket 180 club
sitnfat is offline   Reply With Quote


Unread 01-20-2011, 09:37 PM   #29
Just Smokin' Around
Full Fledged Farker
 
Just Smokin' Around's Avatar
 
Join Date: 11-13-07
Location: Frederick County, MD
Downloads: 0
Uploads: 0
Default

If I want packers, I have to order from a butcher. No one carries them except Wal-Mart and they are Select and they don't always have them. Sam's usually has 7-9 pound choice flats, so that's what we've gone to. We did packer's for a while, but changed last year because that's what was available. Packer's from a butcher is more expensive than flats at Sam's. Same quality - usually same brand.
__________________
Bill
Just Smokin' Around Competition BBQ Team
BWS Fatboy, BWS Competitor
Medium BGE, Weber Kettle and gasser, other toys
Just Smokin' Around 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
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
% of teams using brisket flats vs. whole brisket in Competition MilitantSquatter Competition BBQ 19 09-28-2005 08:37 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 10:59 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