Quality Briskets and Pork
Often in discussions about what it takes to get good brisket,I offer that your finished product is often determined by the quality of your starting/raw untrimmed product.
The comp cooks often want the largest briskets they can find,as there could be more quality pieces they might offer the judges.
Briskets can be so different that many comp cooks will cook two,or three, large packers and decide from the finished products.
From this supplier you can see that a single comp packer might run between $120 to $210.
Not the meals you might want to serve the entire neighborhood for Labor Day,but what might make sense when you figure out your overall cost of a comp-if you win or lose.
