Brisket Juices!

[DavidT.]

The first time I saw this I kept rewinding to watch the "gush" over and over... pretty sad huh? I know it's because it hasn't been rested and it will most likely result in a much less juicy end product, but I just love the look of the amount of juices such a big piece of meat can hold

http://www.msnbc.msn.com/id/21...vp/25347256#25347256

Fast forward to around 2:30

, money shot around 3:05

 

[Steve Whiting]

From what I understand Salt Lick makes awesome Brisket. I think in the interest of TV and time they sliced the Brisket right off the smoker but I am sure in "Real Life" the Pitmaster would have rested it. Kind of a stupid competition if you ask me-How can you compare two different meats and ask judges to pick a winner? Personally, I would pick Brisket over ribs anytime.