To much sauce, could have effected apperance and taste scores.
Nobody has mentioned this yet, but are you trimming your brisket after you cook?
No smoke ring and a flat edge on the right side.
Looks okay... when will judges begin deducting points because the brisket they sample tastes like the underside has steeped in a bed of parsley? I set a chunk the other day on some parsley I had ready for some Parsley Butter and some Mashed Potatoes I was making. when I picked up the burnt end REEKED of parsley.
Who was the idiot that came up with Parsley as a garnish... someone from Texas? OK? Alabama? Tennessee, Mississippi? Louisiana? WHERE? bring me this person... NOW!!!! Who was this MOFO?:wink: