Originally Posted by Puppyboy
As a cook, I am planning on turning in slices with some chopped in a corner because judges might not be use to seeing Chopped/Pulled brisket. As everyone knows, people are afraid of what they do not know.
As a judge, appearance could get a good score. An expierenced judge should be able to taste and tell the difference between overcooked and cooked spot on.
Ya, your all probably right. I guess being a novice competitor I should not be looking for shortcuts but instead be looking for way's to perfect the standard, and in this case it's sliced not chopped. I do have to admit that the sliced brisket presentation, like the picure above, to me, is a lot more appealing than chopped. Guess I better get that 25 year old electric knife out and make sure it's sharp and still works.
Thanks for advise Brothers...