I'm curious about slicing for KCBS comps. As I understand it the brisket has to be cooked whole and I'm thinking you wouldn't want it any other way.
So I saw in an episode of BBQ Pitmasters one of the guys brisket was practically a perfect rectangle. I didn't notice at the time if the smoke ring was visible on all edges which would suggest pre or post cook trimming. I personal have always gone with the natural look on sliced brisket but thought this was a nice tight presentation for the judges. I guess my question to the Bretheren is solely preference and opinion on this matter. Thanks.