Competition brisket advice?

Discussion in 'Catering & Large Group Gatherings' started by kackalakiecook, Aug 26, 2015.

  1. I'm really wanting to start competing in some bbq comps and have a couple questions. Do you have to cook a whole packer brisket or can you cook just the flats? Also I have two ecbs and a charbroil offset, am I going to be laughed off the lot? Any advice is greatly appreciated. I really love this forum and all the help it provides
     

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