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SmokeInDaEye · 09-06-2006, 04:45 PM

I picked up Dr. BBQ's book the other day and he mentioned chopping the point and placing it under the slices of brisket flat for turn-in. I assume this is to fill more of the upper portion of the box?

But the chopped point is also hidden by the slices so it wouldn't be considered for appearance scores, no matter how good the color, etc. is. Can judges still factor it in for taste and texture scores?

09-06-2006, 04:45 PM	#35
SmokeInDaEye Quintessential Chatty Farker Join Date: 07-13-06 Location: Germantown, TN Downloads: 0 Uploads: 0	I picked up Dr. BBQ's book the other day and he mentioned chopping the point and placing it under the slices of brisket flat for turn-in. I assume this is to fill more of the upper portion of the box? But the chopped point is also hidden by the slices so it wouldn't be considered for appearance scores, no matter how good the color, etc. is. Can judges still factor it in for taste and texture scores? __________________ [URL="http://www.bbq-brethren.com"]http://www.SmokeInDaEye.com[/URL] Gen II Komodo Kamado, Pit Barrel Cooker, 3x 18.5" WSMs, 22.5" WSM, modified 18.5" Weber Kettle, 22.5" Weber Kettle circa 1960ish, Weber One Touch Platinum, copper Weber Smokey Joe, La Caja China, Bubba Keg, Bodom Picnic Grill, Weber Genesis