To all the competitors out there, whats been the the best method for you regarding Brisket in comps?
In the thread below I just did a brisket utilizing the tri-level rub, cooked at 300+ and used no foil during any of the process. It turned out really nice but I guess the only down fall would be the lack of dripping to potentially mix with sauce. Has anybody out there utilized this method and done well in comps?
We have out first comp in April and was just trying to find the best method.