Cooked a beautiful packer brisket in my FEC 100 for recent KCBS competition. Placed 7/76 but two judges marked down appearance because it "looked dry". Brisket was anything but dry when eating it but, I have to agree when it sat for a few minutes the exposed surface did look a little dry. This cost me two places in the category.
How do I keep the exposed surface looking moist until the judges have graded it?