Originally Posted by QDoc
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.
That's all I'm seeing in the video. The point with all the fat jiggling and fall apart over cooked brisket. That's fine if you like it that way but its the equivalent of fall off the bone ribs.