rikun
Full Fledged Farker
- Joined
- Jan 11, 2012
- Location
- Tampere...
Okay,
For you that have more competition experience this might seem like a weird question...
But, what's the advantage of turning in brisket slices at all? I've never tasted a flat slice that was as good as properly done burnt end.
I don't doubt that's possible, but just very rare. Also I guess there might be some people who prefer flat slices? But then again, you shouldn't judge what's not in the box.
And we've done better every time when turning in just burnt ends, mostly because they are pretty hard to screw up :tongue:
For you that have more competition experience this might seem like a weird question...
But, what's the advantage of turning in brisket slices at all? I've never tasted a flat slice that was as good as properly done burnt end.
I don't doubt that's possible, but just very rare. Also I guess there might be some people who prefer flat slices? But then again, you shouldn't judge what's not in the box.
And we've done better every time when turning in just burnt ends, mostly because they are pretty hard to screw up :tongue: