This is really a comp question, which is why I put it in Comp BBQ.
I like the idea of injecting a brisket for comp, but you can see the injection sites when slicing. The slices taste great, but look terrible. Thoughts or tips?
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Todd Johns (me); Blue Springs, MO
Randy Hinck (PigBoy); Concordia, MO
Andy Groneman (Hodedo); KC, KS (Cameo Appearances)
FEC-500SS; FEC-100 (Right handed); FEC-100 (Left handed); Country Smoker Tailgater; Big Green Egg (2-large, small, mini); Cookshack Pellet Fired Charbroiler