Stacks
Knows what a fatty is.
Did my first contest this past weekend in Belton. The goal was "no DQ" and "no last place." Well I succeeded on both counts! 4th in brisket and 10th in chicken with 15th overall! My pork came in 24th and ribs were 25th out of 32 teams. I'm sure I overcooked the pork, it was kind of mushy. One of the shoulders was done 4 hours early and the other came off right when it was supposed to. I thought the ribs were good. Firm and tender with a good flavor.
I find all sorts of flaws in my presentations. Of all of the turn in's, I disliked the brisket and pork the most. (the drip on the brisket box and the sauce on the front brisket slice I cleaned up before I closed it. time was close, so no final pic). Here are the scores:
CK 979 899 989 887 979 899
RI 877 789 777 878 889 988
PK 897 888 876 888 866 779
BR 889 889 787 888 899 989
Except for adjusting my cook times for the pork, I'm not sure what is the best course of action based on these numbers? They seem all over the place to me.
Any advice you all have is greatly appreciated.
Thanks,
Mike
I find all sorts of flaws in my presentations. Of all of the turn in's, I disliked the brisket and pork the most. (the drip on the brisket box and the sauce on the front brisket slice I cleaned up before I closed it. time was close, so no final pic). Here are the scores:
CK 979 899 989 887 979 899
RI 877 789 777 878 889 988
PK 897 888 876 888 866 779
BR 889 889 787 888 899 989
Except for adjusting my cook times for the pork, I'm not sure what is the best course of action based on these numbers? They seem all over the place to me.
Any advice you all have is greatly appreciated.
Thanks,
Mike