K Kruger
TVWBB 1-Star Olympian
There is still a line. Might not be quite as fine a line as a brisket cooked without a liquid addition but it is still there and STILL significantly finer than any other comp meat. You've already got one forgiving meat--butt; two wouldn't be any fun, right?
The braising phase needs to be thought out and limited and timing is important else boiled meat result. Different cooking temps will have direct bearing on timing. And, as Adam stresses and Dale notes yet, the cut--the individual piece one is cooking--is and remains important, not like the virtuallly 'anything goes' butt.
Nothing like a few ribbons to keep motivated, no?
The braising phase needs to be thought out and limited and timing is important else boiled meat result. Different cooking temps will have direct bearing on timing. And, as Adam stresses and Dale notes yet, the cut--the individual piece one is cooking--is and remains important, not like the virtuallly 'anything goes' butt.
I am as well. It's cool 'watching' you guys have fun with competing and to feel your excitement and cooler still when you do well.
Nothing like a few ribbons to keep motivated, no?