Sliced or Chopped Brisket for Competition
I've been talking to some competitors and judges and I'm trying to figure out if I want to go with sliced or chopped brisket for my first competition next weekend at Smoke in the spring? After hearing about how the judges judge brisket, wouldn't it be better to do chopped because it can be sliced much thinner, which would make it harder to test for over doneness? I asked one recently trained KCBS judge about chopped and he said that he would have given me a 9 based on the picture of the chopped brisket I posted last weekend from a small catering gig I did. The 9 would be on appearence only, so obviously no one knows where the taste would score, but based on what the lady and her guests said about it, it would probably be in the 7 or 8's.
So the questions is sliced or chopped? What will get a better score?
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