Quote:
Originally Posted by Jaberwabee
First off it looks good, but....Were you practicing a turn in box? Because, first cut the brisket on 90 degrees from the grain not parrallel to the grain like you did, and you need 6 pieces in a turn in box. As for the garnish, you need less, or more to be even all around the meat. Think of it as a frame to a piece of art, if you notice it either you have to much or not enough.
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I do compete and the box was made up for my neighbor. I did not cut the meat like you said (I cut it across the grain) like this "real" turn in box. 8th place brisket at the PNWBA Evergreen State Championship in Seattle, WA. Perfect 9 on appearance!
