Originally Posted by drbbq
Nice report Tim. I'm curious how you determined that the sliced point was a problem.
Good catch and question Ray.
The concept was not the problem at all. The results were just not a good quality entry. Can't remember exactly, but I think it was still pretty tough and down on flavor. Not scored low because of technique at all.
Anyway, nice try, just still did not produce a winning result
I kinda admired the apparent innovation if that is what they were doing.
"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.