Met Myron a few months back at a contest.
He's the one that cooks briskets at 325 for around five hours. He wraps in foil when the point reaches 190. Then lets rest wrapped in blankets but not inside a cooler.
He gave me samples of the point and flat after he turned in his box.
It was real tasty, but smothered in sauce....and maybe a tad overcooked as the flat sample didn't want to stay together, almost pot roast like.
His ribs were better, and pulled pork was fine as well. Didn't try the chicken.
Just goes to show you that even the best can have a brisket be just so so.
