Who's using what and why?

getyourrubonbbq

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Joined
Nov 2, 2008
Location
Cordova, TN
What type/cut of brisket, ribs and chicken do you use for comp. turn ins? Do you use the whole packer, or flat? St. Louis style or baby back? Breast or thighs?

My brisket I go with the flat
Ribs I use St. Louis style
Chicken it's hard to say never fair that well it's either to dry or just plain.

What is the freaking trick to qaulity prize winning chicken???
 
Whole packer, St. Louis spares. I wish I had the stones to turn in chicken breasts one time, just to see how they'd go over!
 
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I turned in chicken breasts one time, they were pretty good. Got lower scores than thighs.
 
Yea, I turned in breast once, I thought they'd stay juicy and moist since they were fairly thick. I guess it's finding that "fine line with chicken"
 
i turned in breasts in all three kcbs contest last year. i just don't like to eat thighs or cook them. i might try wings this year
 
brisket - packer

ribs: i cook BB and St louis, then turn in whichever is better.

chicken: thighs, and not the yellow stuff.
 
Brisket - packer
Ribs - St Louis and BB's I eat whatever is better and turn in the rest!
Chicken - Thighs, with bright white thin skin
 
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