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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.


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Old 03-30-2011, 03:48 PM   #1
QDoc
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Default Brisket Question for Judges?

Do you like the fat cap left on or cut off?
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Old 03-30-2011, 04:01 PM   #2
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I personally like it off. I'm certainly not going to eat it and I don't want to have to mess with pulling off excess fat.

My $0.02

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Old 03-30-2011, 04:31 PM   #3
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What he said , rksylves.

I do not think that having it on there adds anything to appearance.
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Old 03-30-2011, 05:00 PM   #4
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I'm not sure I have ever seen it left on. keith
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Old 03-30-2011, 05:03 PM   #5
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Off.
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Old 03-30-2011, 05:04 PM   #6
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Do you like a little fat say 1/8 to 1/4" or none at all?
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Old 03-30-2011, 05:05 PM   #7
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I do not mind the thin layer of fat that covers the flat, but I dislike the seam of fat that separates the point from the flat. If you leave a thin fat cap on the meat, place it down in the box, so it isn't the first thing a judge sees for appearance.
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Old 03-30-2011, 05:17 PM   #8
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Quote:
Originally Posted by bignburlyman View Post
I do not mind the thin layer of fat that covers the flat, but I dislike the seam of fat that separates the point from the flat. If you leave a thin fat cap on the meat, place it down in the box, so it isn't the first thing a judge sees for appearance.
I would agree because that is what I do and have had some success. The difference is that I usually leave the fat up. I may make the change to down.
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Old 03-30-2011, 05:25 PM   #9
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Just a thin layer maybe, or none. Down for sure.
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Old 03-30-2011, 05:36 PM   #10
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The big thick glob of fat on a nice slice of brisky is kind of a turn off. If you can't see it during presentation it won't bother the score. If I have to tear it off to eat it, it may.
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Old 03-30-2011, 05:42 PM   #11
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Off. No fat at all.
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Old 03-30-2011, 07:01 PM   #12
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Off.
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Old 03-30-2011, 07:15 PM   #13
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When I compete, I cook with it on then take it off before it goes into the box. I guess that means when I judge I prefer to see it that way, but I take each box on it's own merits. Great brisket with a thin line of fat left on beats good brisket with all the fat off, all day long.
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Old 03-30-2011, 07:48 PM   #14
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I ain't a judge but I agree with mister Bob I leave just a thin line of fat. Fat is flavor.
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Old 03-30-2011, 10:14 PM   #15
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As a CBJ I am to eat the meat and judge as it is presented, so that is what I will do, do I eat much warm brisket at a competition? No. Room temperature fat is nasty! But if a team presents the slice with fat on I have to eat it that way.

As a preference, I do not think the fat from a brisket is as flavorful as the fat from a Rib-Eye, so I would prefer just the beef.
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