wmrrock
Knows what a fatty is.
I just competed in my very first competition - The LI KOSHER BBQ CHAMPIONSHIP. The judging is very subjective and it doesnt makes sense to me. One judge gave our team the highest marks possible on our brisket. In fact, this judge gave my brisket higher marks than any other team. However, other judges didnt see it the same way and we were given lower marks by other judges. The cuts of brisket were very consistent and each of the 6 judges should have given similar scores - or so I thought. Same thing happened on the ribs. Very high and very low - no middle ground. Can anyone help me possibly understand why and what we can do to even it out for next time?