turn-in slices

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papajim
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turn-in slices

Postby papajim » Fri Jun 05, 2015 8:34 am

Kinda curious about how the judges would score the point for turn-in over the flat. I have never turned in the point. I know if cooked right the point is some good eatin.

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k.a.m.
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Re: turn-in slices

Postby k.a.m. » Fri Jun 05, 2015 7:14 pm

I know I couldn't get 7 let alone 9 1/4" to 3/8" slices of point off my briskets they would be falling apart :lol:
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papajim
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Re: turn-in slices

Postby papajim » Fri Jun 05, 2015 8:01 pm

Thanks k.a.m., your right about the slices.

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Re: turn-in slices

Postby jtilk » Mon Jun 22, 2015 8:47 pm

Might be hard to turn in point alone, but varying with the shape and where you take your slices from it is possible to turn in flat and point that is still conjoined together.
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Finatic
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Re: turn-in slices

Postby Finatic » Tue Jun 23, 2015 10:21 am

I agree I don't think you could possibly get all the slices from the point. I have mixed point & flat slices in the turn in box before and made final table. The trick is to get them the same size as the flat slices without any "blocking".

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