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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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Old 04-02-2013, 05:01 PM   #16
Full Fledged Farker
Join Date: 04-25-12
Location: Willmar, MN

I am a competitor (did 7 comps last year, will do 10 this year) and a KCBS CBJ (judged 4). I will tell you as a judge, it is the hardest to judge. First of all, you are full and overwhelmed by all the meat you have eaten in the previous 3 catagories. Then the most filling meat comes to you to judge.

What I have noticed about brisket is often they all taste so similar. If you want to do well it needs to make a judge notice it, be different. I have heard many judges comment, "here comes the dried up pot roast." when it is time to taste brisket. Unfortunately there are a lot of briskets turned in that taste that way by the time they get to the judging table.

Just my 2 cents. Brisket has got to look great, be perfect in the box, have perfect texture, not be dry and most of all taste awesome. Not hard to do, right???

Eggspert BBQ
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Old 04-02-2013, 05:25 PM   #17
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Join Date: 10-05-07
Location: Georgetown , Ky

One of my mentors use to say as long as its good pot roast ...
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Old 04-03-2013, 09:28 AM   #18
JD McGee
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Join Date: 06-28-07
Location: Duvall, WA

For me I can tell whether or not a brisket will have a chance when I make the first cut into the flat...if it "pops" and the juices flow it tells me I have cooked it perfectly...the rest is up to the judges.
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Old 04-03-2013, 09:50 AM   #19
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Join Date: 06-11-08
Location: Ames, Iowa

I can tell probably more from its smell than how it looks.
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