Brisket Competetors and Judges--Opinion please

drbbq said:

Oh, please share the great info on "soaking wood properly".
Yes, I think you got my point.

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Yes Sir--saw it for myself.
Fun, Fun, Fun--and a great learning experience!
I had anouther newby Judge "hanging on my every word" just because I had the KEWL Brethren hat on and had actually competed--once :lol:
I had to be real careful what I said.
"Blind leading the blind" sometimes
Real "old timers" could definately lead "one astray", or "down the right path" as the case may be!
TIM

BrooklynQ said:

Tim,

It seems to me that the judges have their own world and just like to judge. There were plenty of conversations about judging at past contests, but few about competing. The judges who competed were there to hone their skills and get better in touch with what the judges were looking for at contests.

Robert

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Rob,
That is exactly why DF and I spent the $ and time to go to training and then actually judge a meet!
That is also why I started this thread!
I believe in "collective wisdom", training, and then experience to pull it all together.
We have seen the some of the extremes of taste, opinion, and attitude.
We have a better understanding of the way meat should be prepared for turn-in.
We have learned (or decided) that we can not worry about the judges who are outside of the guidlines or who let personal preferences drive their scores.
We can simply cook within the rules to the best of our ability and see what happens.

We have a better plan now and will see how it goes!

Thanks to all for the great input and contributions to the "collective wisdom"!
TIM