View Single Post
Unread 04-02-2013, 05:01 PM   #16
Eggspert
Full Fledged Farker
 
Join Date: 04-25-12
Location: Willmar, MN
Downloads: 0
Uploads: 0
Default

I am a competitor (did 7 comps last year, will do 10 this year) and a KCBS CBJ (judged 4). I will tell you as a judge, it is the hardest to judge. First of all, you are full and overwhelmed by all the meat you have eaten in the previous 3 catagories. Then the most filling meat comes to you to judge.

What I have noticed about brisket is often they all taste so similar. If you want to do well it needs to make a judge notice it, be different. I have heard many judges comment, "here comes the dried up pot roast." when it is time to taste brisket. Unfortunately there are a lot of briskets turned in that taste that way by the time they get to the judging table.

Just my 2 cents. Brisket has got to look great, be perfect in the box, have perfect texture, not be dry and most of all taste awesome. Not hard to do, right???

Eggspert BBQ
Eggspert is offline   Reply With Quote