[TOPS BBQ]

Okay, I'm ready to be flamed...but here it goes. I have competed in only four comps and have placed fifth two times. I cooked my briskets to an internal temp of 175-degrees wrapped for one hour in the cooler and sliced for presentation. Had I cooked them to a higher temp would have I placed higher, who knows. But it worked for me. Note: I present the flat first six slices including the burnt end and not from the middle, like most do.