I'm glad you brought this up Jeff. I've been thinking the same thing since I read Rich's post. Looking forward to the responses.
Has anyone compensated for doneness with the thickness of their slices. I hear people talking about the "pull test" when judging a brisket and I figured that if you were a little overdone you could slice a little thicker or vice versa, if you're a little underdone would you slice thinner?
Aside from painting each slice with sauce while presenting, how would you go about trying to save a dry brisket?
Backyard All-Stars BBQ Team
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