Let me begin my telling you a little about myself
I have been BBQing for over 30 years on all types of BBQ cookers and I have judged most of the major BBQ contests. Jack Daniels, Kansas City Royal, etc, and many smaller contests...I have an XL Egg and the Stoker and love both.
Here is my opinion...If I were cooking for a contest, I would use large flats with a good amount of fat because I would want to turn in moist, sliced brisket with a nice smoke ring. I would cook 2 or 3 briskets just to get 8 or 9 slices to give me a good choice of what to turn in for judging.
However feeding for a crowd I always use packer briskets 14 to 15lbs each..I am not concerned with nice looking slices I just want great flavor and the meat to be very moist....I will slice part of the brisket and then mix in chopped up moist point ends and piled on top of the slices
For me Qing a good brisket is simple:
Use top quality meat, choice grade is my preference
Use good lump. I use a mix
Add dry wood chunks and chips for added smoke
Cook low and slow 225 at the grate
Remove from pit when meat temp hits 195
Wrap and let rest in a cooler at least 2 hours
Save all juice to pour over cut up brisket
I just got back from the small party of 50 which I cooked, pork butts, brisket and bone-in chicken breasts
and received great compliments
Compliments are always nice but I know good BBQ and today was good BBQ