Deciphering Scoring - What to change to get better results - Page 2

Southern Home Boy · 05-29-2013, 12:45 PM

Quote:

Originally Posted by roksmith

If you turned in burnt ends that were tough, that would explain your tenderness score right there.. if they aren't going to improve your score leave them out. That goes for all categories. Never put in an optional component that is substandard. I've scored much higher with slices only than with tough burnt ends.

^^^ Yeah.... that!^^^

jcpetro97 · 05-29-2013, 01:03 PM

I honestly don't know... The setup is all a blur lol. I know that some of the pieces in the pan that didn't make the box were a little dry, but I didn't think all of them were. However, I am going to use the Occam's razor theory here, and go with the simplest explaination, which would be that the could have been on the dry side. I say that because I debated turning them in, and if there was even a question in my mind, I should have nixed the burnt ends from going into the box. Lesson learned for sure.. :D

Ford · 05-29-2013, 02:56 PM

When did you Tate the meat? You need to try it at 1:40 or thereabouts. When you do the box prep a couple extra slices and let them sit. Same with burnt ends. Cooling will often tighten up slices and can dry out both slices and burnt ends.

As far as taste scores if you can eat a full slice without complaining about too much salt that's a problem. Judges usually do 1 bite, especially for brisket. They are getting full.

roksmith · 05-30-2013, 05:55 AM

Good points Ford... Remember each box you turn in is (to steal a phrase) a one bite challenge. You aren't looking for good eating bbq.. but a party in their mouth.
For every category, I'd shoot for (ever so) slightly over done at boxing time because they will tighten up as they cool.
For me, at least, with brisket I want my burnt ends to be soft and gooey.. not firm at all and I want the slices to just be holding together when they go in the box.

Teltum · 05-30-2013, 07:19 AM

That 5 is an anomoly. 1x6 3x7 1x8 you have a 4 point spread over all the bulk fell at 7 over all 6.83 is the more less average which rounds to a 7 which the rest of the table agrees with. That 5 looks out of line.

jcpetro97 · 05-30-2013, 06:18 PM

great points Ford.. thanks!!

Teltum, hadn't really thought about that honestly. When I saw the low number, my mind immediately went to " I obviously have something to fix" mode. Good stuff!! Thanks

05-29-2013, 02:56 PM	#18
Ford is Blowin Smoke! Join Date: 04-14-07 Location: Lakeland Florida	When did you Tate the meat? You need to try it at 1:40 or thereabouts. When you do the box prep a couple extra slices and let them sit. Same with burnt ends. Cooling will often tighten up slices and can dry out both slices and burnt ends. As far as taste scores if you can eat a full slice without complaining about too much salt that's a problem. Judges usually do 1 bite, especially for brisket. They are getting full. __________________ Ford Retired competition cook. BBQ mentor.

05-30-2013, 05:55 AM	#19
roksmith is one Smokin' Farker Join Date: 04-21-09 Location: Marietta, Ohio	Good points Ford... Remember each box you turn in is (to steal a phrase) a one bite challenge. You aren't looking for good eating bbq.. but a party in their mouth. For every category, I'd shoot for (ever so) slightly over done at boxing time because they will tighten up as they cool. For me, at least, with brisket I want my burnt ends to be soft and gooey.. not firm at all and I want the slices to just be holding together when they go in the box. __________________ 4000 sq inch Wood Burner named Brutus - KCSB member/judge# 32129

05-30-2013, 07:19 AM	#20
Teltum On the road to being a farker Join Date: 03-26-13 Location: Barberton, Ohio	That 5 is an anomoly. 1x6 3x7 1x8 you have a 4 point spread over all the bulk fell at 7 over all 6.83 is the more less average which rounds to a 7 which the rest of the table agrees with. That 5 looks out of line. __________________ Current Smoker: Char-Griller Kamado

05-29-2013, 01:03 PM	#17
jcpetro97 Full Fledged Farker Join Date: 05-29-11 Location: Rochester, NY	I honestly don't know... The setup is all a blur lol. I know that some of the pieces in the pan that didn't make the box were a little dry, but I didn't think all of them were. However, I am going to use the Occam's razor theory here, and go with the simplest explaination, which would be that the could have been on the dry side. I say that because I debated turning them in, and if there was even a question in my mind, I should have nixed the burnt ends from going into the box. Lesson learned for sure.. :D

05-30-2013, 06:18 PM	#21
jcpetro97 Full Fledged Farker Join Date: 05-29-11 Location: Rochester, NY	great points Ford.. thanks!! Teltum, hadn't really thought about that honestly. When I saw the low number, my mind immediately went to " I obviously have something to fix" mode. Good stuff!! Thanks