I have noticed that most people turn in slices from the flat. However, I tend to like the pieces that come from the place where the flat and the point meet as there is that line of fat between the two pieces of meat.
I have promised myself that I will participate in comps for the fun of it and don't intend to start cooking things that I wouldn't eat myself.
So, will it be the kiss of death for me if I turn in the slices of brisket that have the layer of fat in them or do I have to submit slices from the flat in order to have a chance?
Horizon 24" offset
CharBroil Commercial Gas
If there's a new way...I'll be the first in line...but it better work this time!