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Unread 09-20-2012, 01:39 PM   #80
is one Smokin' Farker
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Join Date: 03-02-07
Location: Pine Bluff, Arkansas
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I used to cook brisket that jiggled and basically fell apart. It was juicey. Then I took entered a few KCBS contests, became a certified Judge, and took a few classes.
What I got from that was KCBS prefers a slightly underdone brisket than those depicted in this thread. One where the bark does not fracture when sliced and looks pretty.
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