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Competition BBQ *On Topic Only* Discussion regarding all aspects of Competition BBQ. Experiences competing or visiting, questions, getting started, Equipment, announcements of events, Results, Reviews, Planning, etc. Questions here will be responded to with competition BBQ in mind.


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Unread 09-01-2010, 07:41 PM   #16
Big Ace
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This may be a noob question, but I'm a noob. How thick do you slice your brisket?
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Unread 09-01-2010, 08:03 PM   #17
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Originally Posted by Big Ace View Post
This may be a noob question, but I'm a noob. How thick do you slice your brisket?
For comps you try to get them about 1/4 " but thats if its cooked to the correct amount of doneness
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Unread 09-01-2010, 08:27 PM   #18
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Originally Posted by Sledneck View Post
I only turn in burnt if they are as good or better than the slices
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Originally Posted by monty3777 View Post
I tend to look at burnt ends the same way I look at the money muscle in pork. Sure, you don't have to turn it in, but why wouldn't you so long as you cooked it correctly?
The key here is if the burnt ends and / or pulled briskie is as good or better than the slices. You might not believe how many entries have lost points because one of the samples took away from the total. If it's in the box I'm going to judge it "as presented" by the cook. That being said, a good burnt end is going to help your score for sure .
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Unread 09-02-2010, 08:41 AM   #19
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Originally Posted by Rookie'48 View Post
The key here is if the burnt ends and / or pulled briskie is as good or better than the slices. You might not believe how many entries have lost points because one of the samples took away from the total. If it's in the box I'm going to judge it "as presented" by the cook. That being said, a good burnt end is going to help your score for sure .

That's good advice. thanks rook. Also, I'm assuming it depends on the region as to whether or not to sauce up your turn ins or keeps em meaty, this goes for all catagories??
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Unread 09-02-2010, 08:44 AM   #20
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Aint that the truth.......and when you do find it(or think you find it) it turns out to be a box labeled pecan but is really full of oak. Needless to say I dont buy/try wood in a 40 lb box from Lancaster Co. PA anymore.
We drove all the way to elizabeth, NJ to score some Pecan, there is NOBODY around here that carries any other wood other than Hickory or Mesquite., every now and again you can find some apple but hell! . this dude in Jersey had some pear wood as well which Im interested in trying.
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Unread 09-02-2010, 08:47 AM   #21
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Originally Posted by Zombie Barbecue View Post
That's good advice. thanks rook. Also, I'm assuming it depends on the region as to whether or not to sauce up your turn ins or keeps em meaty, this goes for all catagories??
I sauce all 4 categories. A-1 mixed with aujus on brisket for me.
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Unread 09-02-2010, 10:50 AM   #22
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Quote:
Originally Posted by Big Ace View Post
This may be a noob question, but I'm a noob. How thick do you slice your brisket?
a good viusal is the thickness of a pencil , thats what they tought at the judges class.
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