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Old 04-13-2010, 02:05 PM   #1
is one Smokin' Farker
Join Date: 10-06-09
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Default brisket turn in question

Have any of you guys ever turned in slices with the point pulled instead of burnt ends? if so how did you do and do you think it helped
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Old 04-13-2010, 02:32 PM   #2
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Location: Council Bluffs, Iowa

Maybe this should be posted in the comp section! But being the judge I am, I see more chunks than pulled
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Old 04-13-2010, 03:03 PM   #3
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We used to put pulled or chopped under the slices.
Made for a full box and was easy to clean.

But, we were not sure the judges knew what the pulled was for.

Anyway, we quit and do quite fime without it.

"Flirtin' with Disaster" BBQ Team (RETIRED)
FBA and KCBS Cook and Judge.
Former owner of a WSM, a Smokey Joe, a Charbroil Commercial gasser (junk), the legendary "StudeDera", a FEC100, a Fast Eddy PG500, and Sherman the Wonder Trailer.
Now cooking with a Yoder YS640
Proud Pellet guy cooking on real wood.
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Old 04-13-2010, 06:47 PM   #4
Willie's BBQ
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Originally Posted by sitnfat View Post
Have any of you guys ever turned in slices with the point pulled instead of burnt ends? if so how did you do and do you think it helped

i know of a couple teams who do, and have done well.....but, it.s just not my thing.
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