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Old 08-23-2006, 10:22 PM   #15
CTSmokehouse
is One Chatty Farker
 
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Join Date: 01-31-05
Location: Ridgefield, CT
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Thank you this is great advice. We cooked probably our best Brisket at the comp. this weekend and did not fare as well as we thought we should. We cooked CAB Gold Prime. It pulled appart just as I have been taught it should and everyone who tasted it thought it was a WOW. There is probably 10 to 15 minutes before the judges sample. How do you finish your brisket slices to keep them from drying out during that period? Do you serve deckle (we did and it tasted great). We got a 5 from one judge on taste and much higher scores from all the others. Your input is appreciated.

Yours in BBQ,

Cliff
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