Bill The Grill Guy
Master Chef
- Joined
- Jan 17, 2005
- Messages
- 5,454
Daddy's KungfuBBQ said:I typically only smoke flats but on the brisket podcast the panelists all assume that a whole brisket is the only way to go. Why? Especially in comps - why bother with the point at all? Arent most of the slices turned in from the flat anyway?
I have had luck with both the flats and the whole packers in competitons. I like the whole packers because it seems to stay moister. Plus, you get to chop up the point and serve it later as beefy sammies.