Anybody ever turn in sliced brisket point?

[RangerJ]

Another thread asked if people are cooking just flats for competition. I brought home the point from this weekends comp in NJ. It was so moist and great tasting that I was wondering, besides making burnt ends from it...has anyone turned in slices of the point and if so how did it do?

Outside of competition, here in Texas the point is wasted if its used for burnt ends the way lots of folks in competition use it. In other words, cubing the point.

Sliced point is delicious.

To answer your question, I have turned it in and to validate some previous comments, it was becasue I over cooked the flat. It was IBCA so I was not supposed to be worried about presentation / appearance but I believe folks eat with their eyes first.

I can't really say how it did, but it was not top 10, so I generally assume 11th. :wink: