Bigmista's Brisket Appearance

Please rate the brisket in the pic

  • 9

    Votes: 8 6.3%

  • 8

    Votes: 26 20.5%

  • 7

    Votes: 69 54.3%

  • 6

    Votes: 20 15.7%

  • 5

    Votes: 2 1.6%

  • 4

    Votes: 2 1.6%
  • Total voters
    127
cmcadams said:
I gave it a 7... same reasons... ends look ragged, too much fat, it looks dry... have you sauced it? I've changed my mind about saucing brisket... judges like sauce. Some judges like no sauce, but just about all judges like sauce. Why play the odds backwards?
Click to expand...
I agree with you Curt. After going throught the judging school and hearing most of the judges in training commenting on sauce, even thought they were instructed to judge on the overall taste of the meat, I learned that these individuals are not as big a BBQ snob as I am and will judge things according to the outward taste of the meat. I know lightly sauce all of my contest meat for that very reason.
I personally like the Texas style of Q with no sauce, but if I want to win at a contest I have to lightly sauce it.
 
G$ said:
Remember that appearance REALLY is a small part of the score. ...
Click to expand...


...although this is VERY true, the appearance is the only thing you actually have absolute control over...taste and tenderness being as subjective as they are. Took us many 6's and 7's to figure that one out.

I think this is a tough crowd too, I would have given it an 8, I never noticed the "uneven" garnish, I did however notice it wasn't all smudged up with sauce.
I thought it kinda screamed 'eat me'... looking all moist and yummy... but the slices were curled around with some fat hanging out. With that being said, I'd love to try it!
 
How did you feel about the IBCA box I posted later in the thread?
 
I think they both looked good but the IBCA one for some reason looks even better to me. After tasting your brisket at Viejas they were all winners in my book but then again I am not a judge...
 
It all looks good to me. What sort of texture wins contests - falling apart, fork tender, something else?
 
In Texas, you would probably be in an IBCA contest. They have to be able to cut off a piece with a plastic knife and fork. More tender is better.
 
8... but that's probably just because its a picture, and not sitting in front of me.
If it was, I'd probably go with a 9.
(although, can I see brush marks?, I personally don't like that but I'd give it to you cuz I know what goes into getting it there)

Makes me wonder... are judges more or less forgiving without the greens around. Haven't dared to try that yet, except BOTB in Douglas, GA - no garnish allowed.

Things that make you go hmmmmm....
 
I don't why this came back up but since it did, here is the brisket from the next contest I did. It was an IBCA contest. This one got 3rd place...

laquinta_69.jpg



this is neat - no fat - layed out nice - same size pc - good and brown

i would have to agree with the judges on this whole tread

york
 
Do the knife marks count against the score?

Is there any consistency from contest to contest in the taste that judges look for?
 
I liked the second box better, it seemed neater and the pieces more uniform. My initial reaction to the first box was "7." But I am not a trained judge, so...you know...grain of salt and all that. I would, however, be very pleased to serve that to my family.
 
Yummy Yummy...I gave it an 8, thinking that the pieces would have worked better on an angle and you need to be able to see the bark :biggrin:...other than that send me the next one and I'll tell you exactly how I score it :mrgreen:
 
This is one of the best things about this site. Everyone gave their opinion on it and some were brutally honest. That is a good thing. The same thing will happen at a contest so you need to be prepared for it. Some people just see things differently, and what's good to one person may not be good to others. It's just the way life is.

For those of you who watch American Idol, the judge named Simon is an arrogant arse, but he is brutally honest. I usually agree with him too. :eek:
 
Would you like to share some of the ingridients with me or leet me buy a bottle from you?
 
Bigmista said:
IBCA sure is easier. Seven slices sitting on a piece of foil. Slices parallel to the front of the box. Takes a lot of variables out and it taste and tenderness become more important.
Click to expand...

That's what I have been trying to tell these guys. Unfortunately, KCBS cookers want these score sheets that if you think about it, do not mean squat. Each and every score is dependant upon a given day and a given set of judges. BTW, I hope you enjoyed your IBCA cookoff last month.

Sorry Big, but I think these folks were being nice to you as far as appearance goes because you are a brethren. Go back and look at other boxes that folks here on the site ask to be rated. Everybody always gets the same reaction, 7 and 8. The fact is, you brisket did not look good at all in that photo in comparison to some other boxes we have rated.... and they got the same rating.

That said, your brisket might have scored a 10 (the highest) in IBCA if it tasted good.....as long as it wasn't sauced.

Tony
 
Tony, taking a dump and not wiping may be easier too, but I go the extra mile.:razz:

Mista, 1st box the meat looks good but 7 is what I saw. The 2nd box I give a 7 because the foil was uneven. :wink:
 
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