Comp Brisket - Chopped? Pulled? Sliced?
At the Long Island judging class back in August, the Mullane's said that chopped brisket was a sign of being over cooked.
At the class in October, according to smokin cracker, "Dr. Death emphasized the fact that chopped or pulled brisket indicated potentially overcooked meat"
When I brought it upback in August, Jim Minon, KC Pellethead and others responded that this was not what that judges should be taught because chopped, pulled or sliced brisket is allowed by KCBS rules and that many winning teams submit chopped brisket.
So what's the deal? If the master judges are teaching the new judges that anything but sliced brisket is sub-par; isn't sliced brisket now the defacto standard for comp brisket?