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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 07-01-2013, 12:34 PM   #1
jasonjax
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Default 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!
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Unread 07-01-2013, 12:54 PM   #2
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Most cook packers...a lot pay for "prime" or wagyu...so, no I wouldn't compete with just a flat.
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Unread 07-01-2013, 01:13 PM   #3
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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.
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Unread 07-01-2013, 01:29 PM   #4
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I get whole packers shipped in. I cook only the flat in comps.


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Unread 07-01-2013, 01:32 PM   #5
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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.
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Unread 07-01-2013, 01:50 PM   #6
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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!
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Unread 07-01-2013, 01:56 PM   #7
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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.

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Unread 07-01-2013, 02:25 PM   #8
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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?
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Unread 07-01-2013, 02:37 PM   #9
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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!
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Unread 07-01-2013, 03:26 PM   #10
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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.
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Unread 07-01-2013, 04:06 PM   #11
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Quote:
Originally Posted by rookiedad View Post
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.
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Unread 07-01-2013, 08:04 PM   #12
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Quote:
Originally Posted by CBQ View Post
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.
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Unread 07-01-2013, 09:50 PM   #13
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Quote:
Originally Posted by rookiedad View Post
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.
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Unread 07-01-2013, 10:40 PM   #14
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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...
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Unread 07-02-2013, 12:26 AM   #15
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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.
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