View Single Post
Unread 09-06-2006, 04:50 PM   #36
The_Kapn
Moderator Emeritus

 
The_Kapn's Avatar
 
Join Date: 04-08-04
Location: Marianna, FL
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by SmokeInDaEye
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?
Absolutely.
If it is in the box, it is part of the entry and fair game for sampling.
So, make it quality stuff

TIM
__________________
"Flirtin' with Disaster" BBQ Team (RETIRED)
FBA and KCBS Cook and Judge.
Former owner of a WSM, a Smokey Joe, a Charbroil Commercial gasser (junk), the legendary "StudeDera", a Fast Eddy PG500, and Sherman.
Now cooking with a Yoder YS640
Proud Pellet guy cooking on real wood.
The_Kapn is offline   Reply With Quote