Thread: Slicing brisket
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Unread 03-07-2010, 11:37 AM   #1
KC Smoke
Is lookin for wood to cook with.
Join Date: 02-27-09
Location: KCMO
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Default Slicing brisket

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.
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