As a newly (like in the last 2 hours) minted CBJ, I have a few questions that I didn't think were answered by our instructor... maybe someone form the group can help a newb out...
1 - When judging appearence, how much does.should garnish or lack of weigh in your score? Does it or could it be looked up as a 'marked box' if no garnish is there?
2 - Does the texture of the brisket change so dramatically if it is pulled/chopped that it could create an illusion of properly cooked beef, if it is overcooked?
3 - Would there ever be an instance where there were only 5 judges at a table?
I will post others if anyone is so kind as to answer these for a newb.