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Unread 09-06-2006, 04:50 PM   #36
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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?
If it is in the box, it is part of the entry and fair game for sampling.
So, make it quality stuff

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