Here is a section from my TC pamphlet that was given to us at our class. Dated 4-14-2011
And as a cook, I have seen this posted in areas used by judges before, so it is not top secret.
Judges are told the scoring system is from 9 to 2.
9 is excellent
8 very good
7 above average
5 below average
So, there seems to be some judges that think that most meat coming across their score sheet is average or below. So, what do they deem would be a 7, 8, or even a 9? That is a good question.
Is the judges given a different scoring sequence in their classes? I would hope not.
Smoke-N-My-I's Competition BBQ Team
2 Chargriller SuperPros with SFB's(retired)
2 UGLY drum smokers
Weber 22 1/2" & 18 1/2" Kettle
Super fast RED Thermapen
Screaming fast ORANGE Thermapen
KCBS Certified Table Captain
KCBS Certified Judge