JMoney7269 wrote:God thank you. I was waiting for someone to finally catch that. When you cut, the meat self bastes and won't dry out. Thought all comp cookers knew that. Also keeps you from shredding the flat since the cutting board is making full contact, if it's a little stringy you can just mow right through it
I slice cap down my briskets are never dry.
My slicing knife is razor sharp so shredding a flat is never a problem even if they over cook a bit.
The only time I ever remember slicing one cap up was when the Modelo Negras were flowing pretty good.