Originally Posted by Sawdustguy
Muscle fibers???? Where are muscle fibers? The following brisket was slightly over cooked and looks very similar to the brisket the poster pictured. While not a great box it scored 2nd to Ique at last years Rock n Ribfest. I just don't see it Vinny. However, I commend you on judging the meat without being influenced by the garnish. Thats the way it should be judged and is the way I was taught at my CBJ class.
Guy - What I mean is that when I look at a slice of brisket and determine if it "looks" appetizing, one of the things I consider is how tender/tough, moist/dry tough it "looks". Tom me, the brisket in question "looks" like it could have been cooked longer and may require a knife to break the meat apart rather than be able to pull it apart somewhat easily by hand or chew off a piece easily.
Two people can look at the same entry and see two totally different things. That's what makes competing in BBQ contests somewhat of a gamble.
You're 2nd place brisket looks good, but it's probable that the same brisket could have not placed as well at a different judges table.
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