MMMM.. BRISKET..
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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 09-19-2018, 07:47 AM   #1
Rib bonez
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Default Recent competition outcome

Sort of stumped here and hoping someone could shed some light on it for me. Performed in a backyard comp and was not pleased with the results. Ribs were of poor quality and slightly undercooked so i understand those scores. My chicken was the best it’s been but still scored all over the board and results were way low in rankings. Any advice on rubs / sauces? Think mine had a bit much heat/pepper. Noticed the fellow next to me used meat church honey hog and gospel rubs in conjunction with blues hog orig sauce straight from the bottle. Seems that would be sickening sweet but he performed well.

Any advice is greatly appreciated.
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Old 09-19-2018, 07:53 AM   #2
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Sweet with a hit of heat on the back-end always scores very well.
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Old 09-19-2018, 07:55 AM   #3
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I'm not sure how sweet the meat church rubs are, but I'd agree the straight blues hog would seem a bit overly sweet. BUT with all that being said, tenderness is really where it's at. If they chicken was not at the right tenderness, the taste won't help.
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Old 09-19-2018, 08:26 AM   #4
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The Slabs Bird and Bones with Swamp Boys straight out of the jar is good on chicken. Lots of ways to skin a cat.
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Old 09-19-2018, 08:32 AM   #5
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I had a brisket like that a couple months ago. Judges comment cards said it was too spicy. Next comp, I changed my flavor profile. Not spicy but had just enough back end heat (pepper). I got 2nd place in brisket. I finally had to realize that I'm not cooking for my taste buds, but for the judges. I just wish more judges would leave comment cards.
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Old 09-19-2018, 08:48 AM   #6
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Quote:
Originally Posted by Pig_Farmer View Post
I had a brisket like that a couple months ago. Judges comment cards said it was too spicy. Next comp, I changed my flavor profile. Not spicy but had just enough back end heat (pepper). I got 2nd place in brisket. I finally had to realize that I'm not cooking for my taste buds, but for the judges. I just wish more judges would leave comment cards.

It seems like comment cards should be required. How will you know what to work on if you don't get feedback?
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Old 09-19-2018, 09:04 AM   #7
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Welcome to the world of competition BBQ.
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Old 09-19-2018, 09:09 AM   #8
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I was the same in my last backyard comp. The chicken was my best comp chicken ever but placed 9th out of 12 teams. I feel that once you find a profile that you like, become consistent with it and hope that you get the right table that day.
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Old 09-19-2018, 03:53 PM   #9
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Maybe we need to first know if those backyard judges are KCBS judges or just some folks the organizer knew, it could make a difference.


Overdone beats undercooked any day.....
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Old 09-19-2018, 04:47 PM   #10
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I think this is where a lot of us are stumped. I am trying to figure out what flavor profile wins. I have spent the past two years honing my processes so that I can turn out consistent Q that is tender and looks good.. Now, with tenderness and appearance down, I am looking to experiment with flavors. Sorry I am no help, but I empathize.
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Old 09-19-2018, 07:41 PM   #11
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Unsure on if the judges were KCBS or clowns off the street. Also frustrating as they had no comment cards.
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Old 09-20-2018, 07:18 AM   #12
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That's the price you must pay for going backyard contests. Clowns on the left of me Mayors on the right.. Lately I've been doing more backyard judging with the Iowa BBQ Society. Seems like a lot less whining and the teams seem more fresh and interested in the process. You will not see comment cards at a backyard, they just don't do it.
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Old 09-20-2018, 07:19 AM   #13
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Quote:
Originally Posted by Rib bonez View Post
Unsure on if the judges were KCBS or clowns off the street. Also frustrating as they had no comment cards.
You have to know this, because it will make 15 minutes difference in your rib cook. Some folks like fall off the bone ribs.
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Old 09-20-2018, 08:00 AM   #14
kwas68
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Go with proven rub/sauce combos and work on the other things first. Nailing Appearance gives you the benefit of the doubt on Taste and Tenderness. Nailing Tenderness gives you the benefit of the doubt on Taste.

As far as a good starting point, ITBFQ had a good recommendation. I'd suggest Smokin' Guns Hot and Blues Hog Comp Blend. You aren't going to offend anybody with those flavors.

Lastly, you stated that scores were all over the board. Perhaps, your pieces of chicken were inconsistent. The issue might be in your process. Make sure the pieces are the same size and are rotated around in the pit so they cook evenly.

I know your initial question was about rubs and sauces but pictures might help.
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Old 09-20-2018, 08:02 AM   #15
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At the last event I judged we were told to make a comment card only in extreme circumstances. I like to make comments when I get something good.
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