As the May competition is fast approaching, we've been doing some last minute practice.
This weekend we did a final tweak on the seasoning for our pork and tried it out on a boneless piece of shoulder from Costco.
We also bought a rolled brisket, unrolled it and cut it in half. The reason for this was to do a side by side test of two different processes without bankrupting ourselves buying two whole briskets. The mini briskets tasted great, a bit tougher than when we cook a whole one, but we've got our process locked down for the comp now