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Old 02-15-2009, 10:41 PM   #1
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Briskette

Alright...got a comp coming up in May. I have not cooked briskette since my last comp last may. (That was the second time then). What is the consensus... can I compete with flats or do I have to have a whole packer so I can do burnt ends? Is burnt ends totally necessary? Just seems like a lot of meat if I could get by with a flat.
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Old 02-16-2009, 04:55 AM   #2
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Great Brisket is a challenge. Proper profiles and techniques are a must. There are several successful methods available. You can cook either flats or whole packers. I've had success with both. IMHO flats work better for the hot and fast process, while low and slow works better with whole packers.

Burnt ends are not necessary, but they are appreciated if done correctly. If you don't do them right, you are better off not including them. If you are competing with a great cooker who you know includes them, you are in second place if you don't.

Good Q!

Jack
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Old 02-16-2009, 05:20 AM   #3
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Jack nailed it! My burnt ends are hit or miss. Miss most of the time.

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