We cook BEs just because we don't want to toss them...however, we don't even look at them until after Brisket turn-in. That way we don't have to make the decision to turn them in or not. In the past there were times we thought they were excellent, along with the slices. Then we would get lower scores in brisket and we were scratching our heads - did they not like the BEs or the slices. If you only turn in slices you know what they didn't lile.
Oh and we mostly cook within 2 or 3 hours of KC.
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