Guys and Gals,
Trying new things here in the South for the Southern Brethren.
I braved 43 degress temp to start fire today
, and wound up in "tropical wear" by 2 PM--we are suffering from the frigid cold here
Would really appreciate input on the pics of Brisket here for turn-in.
I tried something new--just wondering how it looks!
I think appearance preceeds and therefore influences taste in judging, but could be wrong. Tenderness is OK amd I know how to make it great! Flavor is fine and DF will make it wonderful!
I did not "rub". DF will add that layer of flavor and bark! This is just meat with AJ spray as a "starting point".
Pic was taken just on a napkin for testing, but you can see the thought.
Already plan to change dimensions to make them longer and thinner.
Want honest opinions- "attaboys" don't count for the cash and trophies
"Flirtin' with Disaster" BBQ Team (RETIRED)
FBA and KCBS Cook and Judge.
Former owner of a WSM, a Smokey Joe, a Charbroil Commercial gasser (junk), the legendary "StudeDera", a Fast Eddy PG500, and Sherman.
Now cooking with a Yoder YS640
Proud Pellet guy cooking on real wood.