Just the flat according to Dr. BBQ?

jasonjax · 07-01-2013, 12:34 PM

Hey folks,

I was re-reading one of my first ever BBQ books , Big Time BBQ by Ray Lampe (2005). He mentioned in one part of the book that many teams cook only the flat for competitions.

Is this still true today? It seems that burnt ends are almost ubiquitous from what I gather. My competition experience is pretty limited, having only competed 4 or 5 times as a BY guy or non KCBS sanctioned events so I may be completely off, but I also know things change in the BBQ world over ~8 years.

I was just curious is this is still true today.

Thanks!

chad · 07-01-2013, 12:54 PM

Most cook packers...a lot pay for "prime" or wagyu...so, no I wouldn't compete with just a flat.

Hawg Father of Seoul · 07-01-2013, 01:13 PM

A lot should just cook a flat. Burnt ends need to be banging to get in the box. Try some of your neighbor's burnt ends at the next comp you go to. 50/50 shot at be good, not banging.

INmitch · 07-01-2013, 01:29 PM

I get whole packers shipped in. I cook only the flat in comps.

Buy the way I grind the best danm hamburger around.

didisea · 07-01-2013, 01:32 PM

A lot of it depends on the available meat supply in your area. If I can find a really large, thick flat, I will cook that. It just depends on a whole host of variables. But many people will separate a whole packer before cooking, so essentially, you are cooking a flat. One thing I have learned is there is basically no wrong way, and I have seen winning teams do it all differently. Find what works for you.

Smitty250 · 07-01-2013, 01:50 PM

I usually cook packers for comps. This past comp when I went to look for briskets I found a nice packer and a 9.65 lb thick flat. I bought both and cooked both in the comp...I ended up just turning in the flat I bought - took 10th out of 70!

Podge · 07-01-2013, 01:56 PM

back in the day when he wrote that, it seemed there's a lot more people back then that just cooked the flats and not whole packers.

(meeeeeemoooorriiiiiieeeeeessssssss..... like the corners of my miiiiiinnndd........ ok, I'm a bad singer)

jasonjax · 07-01-2013, 02:25 PM

So it sounds like plenty of folks still do cook just the flat or at the very least separate the point from the flat and then cook them separately.

I like the comments on the burnt ends though.

So how many of you turn in burnt ends regularly versus just sliced?

gmag · 07-01-2013, 02:37 PM

If the burnt ends arent good enough to go in the box, they will definitely be good enough to still find their way into my belly!

rookiedad · 07-01-2013, 03:26 PM

lets not call them burnt ends anymore! burnt ends are the BURNT ENDS of the flat. competition burnt ends are, and should be called carmelized deckle cubes. that is what they are! i think they are the thighs of the brisket catagory. if you turned in real burnt ends i wonder what the result would be.

CBQ · 07-01-2013, 04:06 PM

Quote:

Originally Posted by rookiedad

if you turned in real burnt ends i wonder what the result would be.

Would do better with CBJs vs rookie judges that might not know what it is.

I think most cook packers now. Since Dr. BBQ is also a Brethren maybe he will answer.

rookiedad · 07-01-2013, 08:04 PM

Quote:

Originally Posted by CBQ

Would do better with CBJs vs rookie judges that might not know what it is.

I think most cook packers now. Since Dr. BBQ is also a Brethren maybe he will answer.

with this i was referring to the tenderness issue. if bark ain't tender and is sometimes scored down, burnt crispy ends surely ain't tender and would probably fair just as well even though they are authentic to bbq.

Stark-O-Rama · 07-01-2013, 09:50 PM

Quote:

Originally Posted by rookiedad

lets not call them burnt ends anymore! burnt ends are the BURNT ENDS of the flat. competition burnt ends are, and should be called carmelized deckle cubes. that is what they are! i think they are the thighs of the brisket catagory. if you turned in real burnt ends i wonder what the result would be.

+ 1

wmaes47 · 07-01-2013, 10:40 PM

I don't understand why more teams don't concentrate on the point, cooked to perfection has a flavor that knock the socks out of flats...

- Taste better
- Has all of the flavor with the marbling
- Stays moist
- Has the better bark

I have turned I cubed point only and did very well without any flat in the box...
Turned in the box as a chaos theory, not lined up all in a row...

I believe point, cooked properly, will win a contest for the ones who perfect cooking the point properly...

Crash · 07-02-2013, 12:26 AM

I've been a convert to the high heat, flat only camp over the last 2 years. I was somewhat skeptical at first, but our results have been amazing. In 4 comps out here we've managed 3rd, 2nd, 2nd, 1st. Doubt I'll be going back to whole packers any time soon.

Like INmitch, I buy the whole packers and turn the point into burger.

07-01-2013, 12:34 PM	#1
jasonjax Babbling Farker Join Date: 12-20-07 Location: Ponte Vedra, Florida Name/Nickname : Jason	Just the flat according to Dr. BBQ? Hey folks, I was re-reading one of my first ever BBQ books , Big Time BBQ by Ray Lampe (2005). He mentioned in one part of the book that many teams cook only the flat for competitions. Is this still true today? It seems that burnt ends are almost ubiquitous from what I gather. My competition experience is pretty limited, having only competed 4 or 5 times as a BY guy or non KCBS sanctioned events so I may be completely off, but I also know things change in the BBQ world over ~8 years. I was just curious is this is still true today. Thanks!

07-01-2013, 12:54 PM	#2
chad somebody shut me the fark up. Join Date: 08-13-03 Location: Clearwater, FL	Most cook packers...a lot pay for "prime" or wagyu...so, no I wouldn't compete with just a flat. __________________ 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 (RIP), WSM (RIP), Stainless 5 burner with IR gas grill (RIP), Turkey Fryer, Weber JD Commemorative grill (RIP), Masterbuilt 40" insulated ELECTRIC smoker (new heating element), Pit Boss Tailgater pellet pooper.

07-01-2013, 01:29 PM	#4
INmitch is one Smokin' Farker Join Date: 04-28-09 Location: decatur, IN	I get whole packers shipped in. I cook only the flat in comps. Buy the way I grind the best danm hamburger around. __________________ Fowl Butt BBQ..Chitload of smokers, Wife, dog. "I'm simple n I can prove it"

07-01-2013, 01:50 PM	#6
Smitty250 Full Fledged Farker Join Date: 02-18-10 Location: Scottsdale, AZ	I usually cook packers for comps. This past comp when I went to look for briskets I found a nice packer and a 9.65 lb thick flat. I bought both and cooked both in the comp...I ended up just turning in the flat I bought - took 10th out of 70! __________________ [LEFT][SIZE=3][COLOR=black]Loot N' Booty BBQ[/COLOR][/SIZE][/LEFT] [LEFT]Championship BBQ Rubs and Sauces[/LEFT] [LEFT]8 X 180 Club - 3 X 700 Club[/LEFT] [LEFT]2014 American Royal Open RGC[/LEFT] 2014 American Royal Invitational Chicken Champion 2016 Jack Daniel's World Pork Champion [LEFT]2014, 2015 & 2016 Arizona Team of the Year[/LEFT] [url]www.lootnbootybbq.com[/url]

07-01-2013, 02:37 PM	#9
gmag Full Fledged Farker Join Date: 01-12-13 Location: Minnesota	If the burnt ends arent good enough to go in the box, they will definitely be good enough to still find their way into my belly! __________________ KCBS CBJ - KJ Classic - Gateway Drum Smoker

07-01-2013, 01:13 PM	#3
Hawg Father of Seoul is One Chatty Farker Join Date: 09-14-10 Location: Rogers, AR	A lot should just cook a flat. Burnt ends need to be banging to get in the box. Try some of your neighbor's burnt ends at the next comp you go to. 50/50 shot at be good, not banging.

07-01-2013, 01:32 PM	#5
didisea Take a breath! Join Date: 11-09-11 Location: Everett, WA	A lot of it depends on the available meat supply in your area. If I can find a really large, thick flat, I will cook that. It just depends on a whole host of variables. But many people will separate a whole packer before cooking, so essentially, you are cooking a flat. One thing I have learned is there is basically no wrong way, and I have seen winning teams do it all differently. Find what works for you.

07-01-2013, 01:56 PM	#7
Podge is One Chatty Farker Join Date: 09-25-06 Location: Elk Creek, Ky.	back in the day when he wrote that, it seemed there's a lot more people back then that just cooked the flats and not whole packers. (meeeeeemoooorriiiiiieeeeeessssssss..... like the corners of my miiiiiinnndd........ ok, I'm a bad singer)

07-01-2013, 02:25 PM	#8
jasonjax Babbling Farker Join Date: 12-20-07 Location: Ponte Vedra, Florida Name/Nickname : Jason	So it sounds like plenty of folks still do cook just the flat or at the very least separate the point from the flat and then cook them separately. I like the comments on the burnt ends though. So how many of you turn in burnt ends regularly versus just sliced?

07-01-2013, 03:26 PM	#10
rookiedad is One Chatty Farker Join Date: 07-21-05 Location: patchogue, n.y.	lets not call them burnt ends anymore! burnt ends are the BURNT ENDS of the flat. competition burnt ends are, and should be called carmelized deckle cubes. that is what they are! i think they are the thighs of the brisket catagory. if you turned in real burnt ends i wonder what the result would be. __________________ Phil Better Days Barbeque Backwoods Party 3 WSMs 22" Weber Kettle Smokey Joe
	1 members found this post helpful.

07-01-2013, 10:40 PM	#14
wmaes47 On the road to being a farker Join Date: 06-25-09 Location: Denver, CO	I don't understand why more teams don't concentrate on the point, cooked to perfection has a flavor that knock the socks out of flats... - Taste better - Has all of the flavor with the marbling - Stays moist - Has the better bark I have turned I cubed point only and did very well without any flat in the box... Turned in the box as a chaos theory, not lined up all in a row... I believe point, cooked properly, will win a contest for the ones who perfect cooking the point properly... __________________ Grillin' Ain't Real Barbeque

07-02-2013, 12:26 AM	#15
Crash is One Chatty Farker Join Date: 10-29-08 Location: Kailua, HI (Oahu)	I've been a convert to the high heat, flat only camp over the last 2 years. I was somewhat skeptical at first, but our results have been amazing. In 4 comps out here we've managed 3rd, 2nd, 2nd, 1st. Doubt I'll be going back to whole packers any time soon. Like INmitch, I buy the whole packers and turn the point into burger. __________________ Crash - HIBarbeque.com