Originally Posted by tmcmaster
2 - Does the texture of the brisket change so dramatically if it is pulled/chopped that it could create an illusion of properly cooked beef, if it is overcooked?
This is one issue that I feel strongly about so I'll comment. I think judges must do their absolute best to not "guess" why something is presented the way it is. I know that someone somewhere decided that a slice of brisket must be the width of a pencil - and that's what I'll give the judges. However, I think that the determination of whether or not brisket is properly cooked can only come from tasting it and checking the texture. If a judge is already judging whether the brisket is over/under cooked at the appearance stage of judging the cook is already screwed.
If the cook wishes to present pulled or chopped brisket then perhaps that's because it is a better product when served that way. Won't know until you taste it.
(getting off my soapbox).