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Does anyone have any tips in rub/ sauce to help with scoring in Aroma?
Taste, tenderness and appearance scores were pretty good but aroma was lower than other teams.
Are there any tips for serving brisket? My brisket when initially slicing (after 2 hour rest) had good moisture but If not eaten immediately it seems to dry out pretty quickly. Is it best to slice for each plate when serving or are there any other tips for serving? Some have mentioned au jus but...
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