First try at brisket box input

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Potatoe

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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!

 
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...
 
Rickddb said:
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...
Click to expand...

Thanks for the burnt ends tip. . .i didn't even think of that. And yeah that sauce/juice is an eyesore.. . .thanks!
 
I wouldn't add any more than has already been said, but for a first time box, that looks pretty good.
 
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.
 
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.
 
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.
 
For a first time...looks really good! I agree with the others about the sauce and the BE!! Best of luck!!!
 
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.
 
West River BBQ said:
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.
Click to expand...
Any judge who scores a team down in appearance for squaring up brisket slices needs to be immediately banned from judging. Not everyone turns in box trimmed brisket slices. Many very good brisket cooks turn in slices that are squared up. Nailing someone in appearance for doing so is setting your own predetermined expectations and not judging within the rules.
 
tduffy said:
Any judge who scores a team down in appearance for squaring up brisket slices needs to be immediately banned from judging. Not everyone turns in box trimmed brisket slices. Many very good brisket cooks turn in slices that are squared up. Nailing someone in appearance for doing so is setting your own predetermined expectations and not judging within the rules.
Click to expand...

And then there's the reality of how things happen.
 
West River BBQ said:
And then there's the reality of how things happen.
Click to expand...


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...
 
tduffy said:
Any judge who scores a team down in appearance for squaring up brisket slices needs to be immediately banned from judging. Not everyone turns in box trimmed brisket slices. Many very good brisket cooks turn in slices that are squared up. Nailing someone in appearance for doing so is setting your own predetermined expectations and not judging within the rules.
Click to expand...


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.
 
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
 
I'll most likely just do the slices, unless the burnt ends turn out great. . but do your all's flat taste as good as your burnt ends? Mine aren't even close. .. But burnt ends are some of my all time favorite foods
 
Chenernator said:
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.
Click to expand...

How is a squared slice any less appealing than a "complete" slice, which is far from a complete slice?
 
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