This is really a comp question, which is why I put it in Comp BBQ.
I like the idea of injecting a brisket for comp, but you can see the injection sites when slicing. The slices taste great, but look terrible. Thoughts or tips?
I like the idea of injecting a brisket for comp, but you can see the injection sites when slicing. The slices taste great, but look terrible. Thoughts or tips?