Random pic of one of my brisket boxes.

Bigmista · 06-04-2012, 03:09 PM

Tell me what your 10 sec impression is.

deguerre · 06-04-2012, 03:15 PM

I'd say it definitely says "Eat Me!"...

Jaskew82 · 06-04-2012, 03:16 PM

My impression is... it looks damn good 'n tasty!

hamiltont · 06-04-2012, 03:18 PM

About the only thing that looks a bit out of the ordinary to me is, what looks to be, knife marks/tracks through the slices. Not exactly sure that's what they are though. A couple slices look a bit dry but that could just be the pic. I'd give it a strong 8 myself. The burnt ends look like candy. Very appetizing looking. Cheers!!!

deguerre · 06-04-2012, 03:25 PM

Quote:

Originally Posted by hamiltont

About the only thing that looks a bit out of the ordinary to me is, what looks to be, knife marks/tracks through the slices. Not exactly sure that's what they are though.

Those struck me as a naturally occuring texture in the meat as it seems uniformly present in all the slices.

wyocurt · 06-04-2012, 03:26 PM

I think the meat looks great but I would use a little more parsley in the back and build up the box so its higher to set the meat off more.
Good job. May you walk many times.

Scottie · 06-04-2012, 03:28 PM

First impression. Knife marks, dry spots(?). Otherwise ibis solid. If i was looking at it from a judging table, I am not sure you could see that.

hamiltont · 06-04-2012, 03:30 PM

Quote:

Originally Posted by deguerre

Those struck me as a naturally occurring texture in the meat as it seems uniformly present in all the slices.

Might be?? Pictures can be deceiving.... Cheers!!!

Balls Casten · 06-04-2012, 03:36 PM

What did the picture look like before you filtered or sharpened it?

Looking past the sharpening Id say a tad dry, thinned sauce or au jus might perk them right up.

Fourthwind · 06-04-2012, 03:36 PM

Burnt ends look great, but they can be dangerous going to a judgeing table. Take some and put them on a piece of paper on a shaded or even air conditioned house table and let sit for thirty minutes. If it still doesnt melt in your mouth, then your better off not putting them in a box. I paid that price last weekend. Dang things were like eating cotton candy but toughened up just enough when they got cold to throw my brisket back to 15th place. Hard to tell from the pic but the slices look a little thick to me too. Devil is in the details when it comes to comps

deguerre · 06-04-2012, 03:43 PM

Quote:

Originally Posted by hamiltont

Might be?? Pictures can be deceiving.... Cheers!!!

Exactly. Especially if using a flash.

Bigmista · 06-04-2012, 03:48 PM

Quote:

Originally Posted by Balls Casten

What did the picture look like before you filtered or sharpened it?

Looking past the sharpening Id say a tad dry, thinned sauce or au jus might perk them right up.

No sharpening. Automatically uploaded from my tablet to G+.

SuperQue · 06-04-2012, 04:13 PM

Looks great to me. -9-

Ryan Chester · 06-04-2012, 04:44 PM

Solid.

RangerJ · 06-04-2012, 04:51 PM

I think it looks great.

On another note, and I've heard it said before.."knife marks".

is this just something that is covered in overall appearance or could / would you be judged down for "knife marks".

I mean the beef does not just fall apart into uniform slices.

06-04-2012, 03:09 PM	#1
Bigmista somebody shut me the fark up. Join Date: 05-24-04 Location: Long Beach, CA	Random pic of one of my brisket boxes. Tell me what your 10 sec impression is. __________________ Wait! Bigmista wrote a cookbook? Rec Tec RT-700 Bull Pitmaker Vault Remembering Scott

06-04-2012, 03:15 PM	#2
deguerre somebody shut me the fark up. Join Date: 07-15-09 Location: Memphis, TN...Formerly of Decatur, AL	I'd say it definitely says "Eat Me!"... __________________ Guerry [FONT=Book Antiqua]Pit Beeatch for Team Munchkin[/FONT] [FONT=Book Antiqua][B]Avatar by Northwest BBQ [/B][/FONT]"...In nature, there are predators. I believe the common denominator of the universe is not harmony, but chaos, hostility and murder..." Werner Herzog

06-04-2012, 03:16 PM	#3
Jaskew82 is One Chatty Farker Join Date: 06-20-11 Location: Mooresville, NC	My impression is... it looks damn good 'n tasty! __________________ Hillside BBQ 2013 Stumps Classic - Delivered 4/15/13 Large BGE - Rescued 2012 2010 WSM 22.5" 2010 Weber genesis gas grill Rescued 22.5 Weber One-touch gold Yellow Thermopen BBQ Guru CyberQ 2011 Built UDS - Retired

06-04-2012, 03:18 PM	#4
hamiltont is One Chatty Farker Join Date: 05-24-10 Location: Lincoln, NE Name/Nickname : hamiltont	About the only thing that looks a bit out of the ordinary to me is, what looks to be, knife marks/tracks through the slices. Not exactly sure that's what they are though. A couple slices look a bit dry but that could just be the pic. I'd give it a strong 8 myself. The burnt ends look like candy. Very appetizing looking. Cheers!!! __________________ If Homebrew & BBQ aren't the answer, then you're askin' the wrong questions... Cheers!!!

06-04-2012, 03:26 PM	#6
wyocurt On the road to being a farker Join Date: 08-21-11 Location: La Quinta Ca	I think the meat looks great but I would use a little more parsley in the back and build up the box so its higher to set the meat off more. Good job. May you walk many times. __________________ [B]Cowboys Smokin' Hot BBQ[/B] [B]Curt - head Chef[/B] Stick cooker FEC 100 wsm 22.5 RMBBQA Member CBBQA cbj #63452:-P

06-04-2012, 03:28 PM	#7
Scottie Quintessential Chatty Farker Join Date: 11-03-06 Location: Chi-Town	First impression. Knife marks, dry spots(?). Otherwise ibis solid. If i was looking at it from a judging table, I am not sure you could see that. __________________ cancersuckschicago.com FROM SEA TO SHINING SEA BBQ TOUR Red Jambo one off FE 100 FEC 100 WSM Homer Simpson 22 " Weber Kettle Red 18 1/2" Weber Kettle Black 26 3/4" Weber Kettle

06-04-2012, 03:36 PM	#9
Balls Casten is One Chatty Farker Join Date: 01-04-09 Location: Johnston, Ia	What did the picture look like before you filtered or sharpened it? Looking past the sharpening Id say a tad dry, thinned sauce or au jus might perk them right up. __________________ Specialization in bipolar, self-injury, and OCD

06-04-2012, 03:36 PM	#10
Fourthwind Found some matches. Join Date: 07-11-10 Location: Thornton, CO	Burnt ends look great, but they can be dangerous going to a judgeing table. Take some and put them on a piece of paper on a shaded or even air conditioned house table and let sit for thirty minutes. If it still doesnt melt in your mouth, then your better off not putting them in a box. I paid that price last weekend. Dang things were like eating cotton candy but toughened up just enough when they got cold to throw my brisket back to 15th place. Hard to tell from the pic but the slices look a little thick to me too. Devil is in the details when it comes to comps __________________ www.patriotsbbq.com Custom reverse flow smoker manufacture and competition BBQ team

06-04-2012, 04:13 PM	#13
SuperQue Full Fledged Farker Join Date: 02-14-10 Location: Brookfield Name/Nickname : Stone Cold Grillers	Looks great to me. -9- __________________ aka 312BBQ

06-04-2012, 04:44 PM	#14
Ryan Chester is One Chatty Farker Join Date: 02-06-09 Location: Orange County, CA	Solid. __________________ Ryan Chester - The Rub Company & Smoqued California BBQ

06-04-2012, 04:51 PM	#15
RangerJ is one Smokin' Farker Join Date: 11-04-08 Location: Houston, Texas	I think it looks great. On another note, and I've heard it said before.."knife marks". is this just something that is covered in overall appearance or could / would you be judged down for "knife marks". I mean the beef does not just fall apart into uniform slices.