Competition brisket ruined my backyard game, what now?

I did my first KCBS comp last June outside Topeka, took 14th of 30. My backyard brisket used to get praise from neighbors, but after chasing that perfect bite through comp rules, my home cooks now come out dry and over-trimmed. I spent 9 hours dialing in injection and wrap temps that frankly don't matter when people just want a slice with sauce. Anyone else feel like competing made them worse for the folks at their own picnic table? How do you switch your brain back to family mode instead of judge mode?

0 comments

0 Comments

No comments yet

Be the first to share your thoughts on this discussion.