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Unread 10-19-2005, 08:20 AM   #9
smokincracker
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Lets roll with it.

I agree with the Pollock but I think the point that we all need to realize is that this method to determine overcooked or under cooked meat is being thought at judging school. Death was very specific in the fact that thinly sliced meat would indicate undercooked meat and thicker sliced, pulled or chopped could indicate overcooked meat. Now that we all understand that and we all know how to burn a brisket lets know that we better put some good slices in the box that have good texture and fail the rubber band test. As a competition cook I took the KCBS judging class to learn a few things for myself and share them with fellow cooks/brothers so we can all turn-in a better product and have more fun. Right or wrong it obvious from these forum discussions that this method of judging brisket has been thought at other KCBS judging class as well. So we better turn in some slices with our burnt ends if we want our best chance at Grand Champion.

Cracker out!
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