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Old 07-22-2013, 09:45 AM   #10
Knows what a fatty is.
Join Date: 08-03-12
Location: Sterling, VA

As a judge, moist looking meat is a key to me. Unfortunately, even properly cooked brisket can look dry so I recommend at least spritzing the meat with water/beef broth/au jus before you close the lid. If I were putting the box together, I would dunk each slice in the jus from the foil and then present it in the box. For burn ends, I like them lightly sauced with a thinned sauce. For me with all meats, I prefer to see a light application of sauce that just has a mild flavor to compliment the meat. I don't want to taste too much from the sauce.
- Frank - KCBS CBJ - 22" WSM - 22" OTS with Smokenator - Maverick ET-732
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