Q: Dr. BBQ,
When cooking a brisket for competition do you use a whole or flat brisket? Which part of the brisket do you use for turn-in besides the burnt ends and how do you keep the slices from drying out in a short amount of time? Thanks,
A: Hi Craig,
I always cook whole briskets and I look for big ones. I turn in slices from the flat and chopped or cubed from the point. As for the drying out, try to slice it as close to serving as possible, keep the slices together until the absolute last second and brush them with sauce or a combination of meat juice and sauce before they go in the box.