Quote:
Originally Posted by Arlin_MacRae
Makes me wonder if you've overcooked a brisket, you might cut at 45 degrees to get more pull?
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Like Q-Dat, not trying to be a wise guy...
I don't recall anything in the CBJ instructions or class that advise, instruct or recommend that a judge try to figure out why a cook presented their food in any particular manner only to judge it for appearance, taste and tenderness.
Trying to determine why a cook would slice a brisket in a particular fashion and then incorporate that into a score is no different than altering a score because a cook decided to turn in pulled chicken instead of meat on the bone or white meat instead of dark.
Judge the entry as presented is the only job at hand.