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9 replies

comp Wagyu

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O olysmokesMember
As someone who is not familiar to the Competition circuit, just wondering which part of the brisket is that? Looks like just the Flat only portion since I don't see the fat line separating the Point from the Flat. (No brisket I can get around here has a Point that is that thick.)

Since the Point is the better tasting meat of the brisket (IMHO), I would think that is what would be turned-in. But what do I know, since I don't compete with anyone else except me. Thanks!
J joemMember
quote:
Originally posted by olysmokes:
As someone who is not familiar to the Competition circuit, just wondering which part of the brisket is that? Looks like just the Flat only portion since I don't see the fat line separating the Point from the Flat. (No brisket I can get around here has a Point that is that thick.)

Since the Point is the better tasting meat of the brisket (IMHO), I would think that is what would be turned-in. But what do I know, since I don't compete with anyone else except me. Thanks!


You're missing the beautiful BURNT ENDS flanking the flat slices.
Nicely done cal!

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