I don't see the need to discuss the thickness of brisket slices. By doing so, you are setting a predisposition with the judges before they've even tried the food. You can't judge tenderness by appearance... at least not in KCBS.
Ed has, and I believe still is, using the #2 pencil standard in his classes.
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Todd Johns (me); Blue Springs, MO
Randy Hinck (PigBoy); Concordia, MO
Andy Groneman (Hodedo); KC, KS (Cameo Appearances)
FEC-500SS; FEC-100 (Right handed); FEC-100 (Left handed); Country Smoker Tailgater; Big Green Egg (2-large, small, mini); Cookshack Pellet Fired Charbroiler
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