I think the we should ditch the large trays for ribs and brisket. There seems to already be controversy. For example we were told at the cooks meeting at a recent cookoff to line the ribs in two equal rows side by side and not to stack like we used to. Two teams in front of me at the turn in line had them stacked and were accepted. I'd call that double standands. The brisket slices, I think, do not have as nice a presentation and with the extra air space around them, can and will dry out faster. I believe we should go back to the old tray size and save the large trays for the 2 half chickens which I think works perfectly. So much better than the aluminum trays. Just thought I would throw my opinion out there. Take it for what it's worth.
