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In Reply to: Re: Which brings up a question posted by kcmike on March 24, 2011 at 10:19:14:
Last year in Auburn Hills, MI, I had one sample that was worthy of a 7 and the other five were 6 and lower. The last sample was a slice of point. I tasted it and literally about gagged.
Admittedly (pulling reference from the brisket thread below), I'm one of those that doesn't go for the fat. It's a texture thing for me, but I always taste it for flavor and never "penalize" a cook for including a nice fat layer accent or the vein of fat in the middle of a portion of the flat (yes, contrary to some many/most judges know more about the meat then many cooks that post here assume). I wouldn't want to miss any of the rub on top of that fat and it all contributes to "excellence in BBQ."
If point gets ground or fed to the dog, I'll need a better reason to buy a whole packer unless I can justify the expense to get the burnt ends.
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