Packer Vs. Flat for competition

[AlabamaGrillBillies]

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.

[BBQ_Mayor]

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)

[Solidkick]

CAB flats, injected, is where I'm having my best luck.....1st in brisket last contest.....

[Captain Caveman]

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.....:-D

[jbrink01]

for the burnt ends. Cook flats for contests.

[lazybonesmoke1]

I would think the whole packer would be more juicier/flavorful even for competitions?

[Jeff Hughes]

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...

[DeanC]

CAB flats, aged.