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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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01-19-2010, 12:37 PM | #1 |
Found some matches.
Join Date: 09-17-09
Location: boulder, co
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What judges look for in brisket/pork butt
Hey everyone! Fairly new to the forum and looking to start competing this summer in a few comps. Picking up my backwoods party this friday and plan on using that in combination with my bullet. Also I am taking the judging class in Parker, CO next week!
That being said, I was looking for advice on what judges look for as far as a flavor profile for brisket. Do they like a sweet rub and sauce on it? A real beefy flavor? Any sauce at all? Spicy? Etc. I plan to use the low and slow method and hope to give wagyu a test run once I get my recipe down. Any help is greatly appreciated! |
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01-19-2010, 01:02 PM | #2 |
is One Chatty Farker
Join Date: 10-06-08
Location: wading river, ny
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first things first, as far as i understand, you're supposed to taste the meat...ie briskets supposed to taste like beef, shoulder's supposed to taste like pork, if sauced it's supposed to be light enough to still let the flavor of the product shine thru.
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L trailer spicewine, webers, 2-26.75's, performer, heineken 22 1/2, 7 level pro-q 20 excel |
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01-19-2010, 01:34 PM | #3 |
Got rid of the matchlight.
Join Date: 10-13-09
Location: Cedar Mill, OR.
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I have always taken the position that a BBQ competitor would be best served by taking a judging class BEFORE trying to compete. The judging class will give you great insight as to the finer points of what to look for, how to determine quality, doneness, etc. Judging a few contests will also help you in the long run.
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Burnt Ends BBQ, Cedar Mill, OR. |
1 members found this post helpful. |
01-19-2010, 01:40 PM | #4 |
is One Chatty Farker
Join Date: 09-25-06
Location: Elk Creek, Ky.
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meat must still taste like meat, flavors to be balanced, and wagyu is not needed.
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01-19-2010, 01:58 PM | #5 |
is One Chatty Farker
Join Date: 08-17-06
Location: Albany, NY
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Keep it Simple, Simple Rub, Oak or Pecan Light Smoke, Thin Sauce. Also Practice keeping notes of each practice, a consistant method and receipe is what you want to end up with. Good Luck
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[B][COLOR=green]Eric Johnson[/COLOR][/B] /[I][SIZE=1][COLOR=red] "The Sultan of Smoke"[/COLOR][/SIZE][/I] [B][COLOR=#008000]Mr. Bobo's Traveling BBQ Allstars ![/COLOR][/B] [B][COLOR=red][I]2009 Jack Daniels World BBQ BrisketChampion[/I][/COLOR][/B] [B][I][COLOR=#ff0000]_______________________________________[/COLOR][/I][/B] [B][I][COLOR=black]Backwoods Fatboy (2) & a Chubby[/COLOR][/I][/B] [B][I]Jedmaster " BabyJed" Ring of Fire[/I][/B] [B][I]OK Joe 84" Offset [/I][/B] [B][I]Meadowcreek PR -72 Trailer[/I][/B] |
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01-19-2010, 02:11 PM | #6 |
is one Smokin' Farker
Join Date: 12-08-09
Location: Littleton, CO
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Matty,
Contact me directly. I'm more than happy to help you out with a few pointers. PM me and I'll shoot you over my contact info. Oh, and I'll be at the Parker class as well. Kevin
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[SIZE=2]Kevin [B]Swinestone Cowboys BBQ Team[/B] FEC-100, REC TEC Grill, WSM 22.5", UDS, KCBS CBJ #54829 [/SIZE] |
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01-19-2010, 02:17 PM | #7 | |
Babbling Farker
Join Date: 05-03-07
Location: Olathe KS
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Quote:
At the same time, one could argue that it wouldn't hurt to try it in a practice cook. Guess it depends on how deep on feels to dig in their pocket.
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Boondoggle BBQ Country Smokers 450 Weber Smokey Mountain 18" Proud KCBS Member & Certified Judge |
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01-19-2010, 03:04 PM | #8 | |
is One Chatty Farker
Join Date: 09-25-06
Location: Elk Creek, Ky.
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Quote:
That BBQ pitmasters has gotten everyone thinking muffin pans and Wagyu.. which is all fine by me !! |
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01-19-2010, 09:17 PM | #9 | |
Quintessential Chatty Farker
Join Date: 11-12-06
Location: Des Moines, Iowa
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Quote:
If only everyone felt this way ......
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Dave Compton KCBS MasterCBJ # 22569 Member of the 100+ Contest Club Judge Number 6 competition BBQ team Possibly the only judge ever to get an award from a bunch of cooks UDS 075 UCB WSM and a bunch of other stuff. |
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01-20-2010, 02:03 AM | #10 |
Found some matches.
Join Date: 09-17-09
Location: boulder, co
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I was looking for more of pointers as far as the actual presentation of how the judges like their brisket such as type of sauce if any, texture, taste,mop?, sweet or spicy, or even pointers on your cooking methods... I understand judges look for a "beef" flavor which leads me to believe that a simple rub and sauce but showcasing the flavor?
An injection of an intense beef/veal stock or demi-glace seems like it could be great if they look for flavor As far as wagyu is concerned I just wanted try it out to find out myself if it is better or not. I will probably end up going with a local cab because of price. |
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01-20-2010, 06:41 AM | #11 |
is One Chatty Farker
Join Date: 06-02-08
Location: Knoxville, TN
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MOIST beef with nice flavors.
Nobody likes dried out brisket. If you can keep it moist and have it tear apart nicely, then you've got yourself a winning combination.
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Life's a party with a Backwoods Party! |
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01-20-2010, 07:21 AM | #12 |
Babbling Farker
Join Date: 07-17-06
Location: Flushing Michigan
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What TN BBQ says and on the pork, not mushy and not chewy. You may want to work on putting both pulled and sliced in your boxes. As most have said above, the rub and sauce are supposed to enhance the meat, not overpower the meat.
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Mike Rubbed,Smoked, and Sauced BBQ Team Powered by Bar's Leak and Rislone RSSBBQ.COM Backwoods Competitor Backwoods Party Weber Performer Certified Moink Baller Past President of the Great Lakes BBQ Association For those who fought for it, freedom has a flavor the protected will never know |
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01-20-2010, 07:39 AM | #13 | |
Full Fledged Farker
Join Date: 06-10-09
Location: Newnan, GA
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Quote:
Another give away is the edges (Bark) not flakeing or rough looking which is caused by a dull knife. Smoke ring width is also a plus for the experianced judges. (the wider the smoke ring the better). Last but not least is Judges LOVE burnt ends, so a plus if both slices and burnt ends are included in the box. Hope that helps.....
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Big Jim - Newnan, GA Customized Lang Model 84 Longneck |
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01-20-2010, 08:08 AM | #14 |
Full Fledged Farker
Join Date: 06-10-09
Location: Newnan, GA
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Above was the Beef Brisket feedback This is the Pulled pork feedback.
The judges are looking for a moist meat that they can still taste the pork meat taste. They look for the meat tenderness to be not mushy and stringy (over cooked) or tough (under cooked). They look for the bark (Rub) and sauces to enhance the pork taste and not over power the meat flavor. They enjoy larger pieces that they can pick up and have the entire spectrum (Bark, Sauce, Meat). They also like the Money muscle thick slices to be included in the box along with the pulled pork pieces. Hope that helps ...
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Big Jim - Newnan, GA Customized Lang Model 84 Longneck |
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01-20-2010, 08:22 AM | #15 |
Knows what a fatty is.
Join Date: 01-17-10
Location: Woodstock, VT
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Welcome mattyp. Great post with great replies!
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