|
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. |
|
Thread Tools |
06-23-2019, 06:25 PM | #1 |
On the road to being a farker
Join Date: 04-18-19
Location: North East
Name/Nickname : Alan
|
First try at brisket box input
I'm trying my first conpetition in August and this was my first try at the brisket box. I'm pretty happy with it for never doing one before but I'd like some criticism to help me improve the looks. . . I can see the first slice looks kinda sloppy with the liquid. . .what's some other defects please. . .thanks!
|
|
Thanks from: ---> |
06-23-2019, 06:42 PM | #2 |
Got rid of the matchlight.
Join Date: 05-08-13
Location: Smithville, MO
|
Overall looks good. I would thin you your au jus or sauce on the slices, looks thick and blotchy. Remember that burnt ends are not required for turn in and there is no criteria for the judges to go by but if you do turn them in make sure they are same size and are nails for tenderness otherwise they can bring your score down. They don't have to go in the box...
|
|
Thanks from:---> |
06-23-2019, 06:51 PM | #3 | |
On the road to being a farker
Join Date: 04-18-19
Location: North East
Name/Nickname : Alan
|
Quote:
|
|
|
06-23-2019, 07:37 PM | #4 |
somebody shut me the fark up.
Join Date: 07-16-16
Location: Johns Creek, Ga.
Name/Nickname : Ron
|
I wouldn't add any more than has already been said, but for a first time box, that looks pretty good.
__________________
Ron Join us for the South East Bash in Lebanon, Tn. May 4, 2024 (https://docs.google.com/spreadsheets...usp=drivesdk)] Bash planning thread here https://www.bbq-brethren.com/forum/s...d.php?t=305951 |
|
Thanks from:---> |
06-23-2019, 08:54 PM | #5 |
somebody shut me the fark up.
Join Date: 01-14-06
Location: At home on the range in Wyoming
|
That looks good for a first time box. The slices look moist (and brisket is hard to photograph ) and are evenly placed, the BE's are consistent in size. The saucing on the slices is uneven and color is blotchy. I would score that a solid 7, and possibly an 8 in person.
__________________
~thirdeye~ Barbecuist ~ Charcuterist ~ KCBS Master Judge & CTC Big Green Eggs, Big Drum Smokers, Big Chiefs, Weber Smokey Joe "Custom Tall Boy" Oil Patch Horizontal, SnS Deluxe Kettle Visit my Cookin' Site by clicking HERE Barbecue is not rocket surgery “The problem with quotes on the Internet is that it's hard to verify their authenticity” ~ Abraham Lincoln
|
|
Thanks from:---> |
06-23-2019, 10:45 PM | #6 |
Full Fledged Farker
Join Date: 05-26-18
Location: Sturgis, SD
Name/Nickname : Bill
|
This is nit-picky but... Some judges prefer the ends of the sliced flat to have some color, not looking like it was cut to size after being smoked. Others, it doesn't matter so much. A lot of people will cut their flat to size before smoking so that it fits well within the box and has all sides "cooked." Good luck in August.
|
|
Thanks from:---> |
06-23-2019, 11:28 PM | #7 |
Full Fledged Farker
Join Date: 03-29-14
Location: Baden, Ontario, Canada
|
Burnt ends don't have to go in the box but slices don't either. Taste both and only put your best meat in the box. We get boxes with only burnt ends come across the judging table and they do just as well as slices if they are done right. If either one is poor it will pull the score down.
__________________
Kamado Joe Classic UDS KCBS MCBJ, KCBS CTC |
|
Thanks from:---> |
06-24-2019, 11:16 AM | #9 |
is One Chatty Farker
Join Date: 07-05-11
Location: Pierre, SD
|
pretty solid box for your first cook. Appearance wise, I would stick to what you are doing. Now work on nailing taste and tenderness and if the burnt ends aren't PERFECT, do not put them in.
__________________
Last Call Heroes BBQ - Outlaw Smokers - Gateway Drums |
|
Thanks from: ---> |
06-24-2019, 11:20 AM | #10 | |
is One Chatty Farker
Join Date: 07-05-11
Location: Pierre, SD
|
Quote:
__________________
Last Call Heroes BBQ - Outlaw Smokers - Gateway Drums |
|
|
Thanks from: ---> |
06-24-2019, 01:20 PM | #11 | |
Full Fledged Farker
Join Date: 05-26-18
Location: Sturgis, SD
Name/Nickname : Bill
|
Quote:
|
|
|
06-24-2019, 03:01 PM | #12 |
Full Fledged Farker
Join Date: 01-29-14
Location: Corona, CA
Name/Nickname : Bob
|
I have a difficult time believing this practice is wide spread. If you could put it in some kind of prospective... how many times have you personally witnessed this practice ? As a percentage of the your contests judged, how many times have you personally witnessed this practice ? Thanks...
__________________
KCBS, Operation BBQ Relief |
|
06-24-2019, 04:09 PM | #13 | |
Full Fledged Farker
Join Date: 02-19-09
Location: Las Vegas, NV
|
Quote:
Aside the from the direction to avoid judging the smoke ring because it can be artificially induced, there isn't a rule on this. Does a squared up slice look as good a complete slice? I don't think so. That being the case, it's going to impact appearance scores, either consciously or subconsciously.
__________________
2x 18.5 WSM, Mini WSM, UDS, Weber Performer, Orange Thermapen, cheapo gasser; KCBS MCBJ |
|
|
06-24-2019, 04:21 PM | #14 |
On the road to being a farker
Join Date: 04-18-19
Location: North East
Name/Nickname : Alan
|
Thanks for all the great input. . .i knew that front piece was a little sloppy. . .i didn't know you could turn in all point meat though. .. .i thought I'd catch more au jus but the flat didn't give me much -it was a kinda dry flat. . .hopefully I get another brisket practice before the competition
|
|
06-24-2019, 05:16 PM | #15 |
Full Fledged Farker
Join Date: 03-29-14
Location: Baden, Ontario, Canada
|
What you've done tends to be the norm but the only rule is it has to be brisket. You can slice, dice, pull or chop the meat.
__________________
Kamado Joe Classic UDS KCBS MCBJ, KCBS CTC |
|
Thanks from:---> |
|
|