Agree with butts, the parsley is perfect, not too much (as can be seen in many, looks
like they're trying to hide something), and not too little; nice frame.
Chicken as uniform size as possible helps. Using this same chicken, all front to
back would've helped a little, but honestly this looks pretty darned good to me.
Really nice arrangement of the pork, however I've said to others "it looks dead".
What I mean by that is exactly what butts said, it needs color (aka. bark) and
I'd like to see a little more smoke ring.
The brisket, nice lookin' smoke ring, excellent presentation/arrangement. I dont think
it HAS to have burnt ends, but certainly that would help. In this case, with 7 nice
sized pieces, you'd have to cram burnt ends in there and probably would've taken
away from presentation. I know this is easier said that done, but if you can work on
getting the knife marks to disappear, that would help. Different knife helps. I'm
currently using a bread slicer that's as sharp as a razor. We'll use that and we also
have a new granton slicer that we're going to try shortly.
Otherwise, honestly, these looked really nice. Thanks for the pics.
I've never seen a slice of any of the butts I cooked look that white.
