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Old 10-20-2005, 09:18 AM   #31
jminion
is one Smokin' Farker
 
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Join Date: 07-07-04
Location: Federal Way WA
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Quote:
Originally Posted by wsm
The goal is the thickness of a #2 pencil - which is a bit undefined, but with luck, you know what I mean - and some say if the beef is overcooked, then slices of that thickness will fall apart and if the beef is undercooked, then those slices will NOT pull apart and will be unchewable (is that a word?).
Rich this is not anything personel towards you but I have found that what people are taking away from the classes are a misconception.
During a judging class the #2 pencil thing is meant to be a verbal discription of a way to test the tenderness of brisket. It is not a rule, required or mandated that anyone turn-in #2 pencil thick slices. In a perfect world if you find a brisket sliced in this manor and do the pull test, along with taste test, this is the type of texture you would be looking for.

When an instructor then adds if the slices are thicker or thinner it means, this changes the intent of the test. To tell judges that chopped or pulled brisket means that the cook is trying to hide the condition of the texture also makes moot the fact you can turn in pulled or chopped.

This should be discussed and the manor of teaching should be changed.
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