Brisket Question for Judges?

QDoc · 03-30-2011, 03:48 PM

Do you like the fat cap left on or cut off?

rksylves · 03-30-2011, 04:01 PM

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

Russ

carlyle · 03-30-2011, 04:31 PM

What he said , rksylves.

I do not think that having it on there adds anything to appearance.

mobow · 03-30-2011, 05:00 PM

I'm not sure I have ever seen it left on. keith

Slamdunkpro · 03-30-2011, 05:03 PM

Bones · 03-30-2011, 05:04 PM

Do you like a little fat say 1/8 to 1/4" or none at all?

bignburlyman · 03-30-2011, 05:05 PM

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.

Bones · 03-30-2011, 05:17 PM

Quote:

Originally Posted by bignburlyman

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.

worthsmokin · 03-30-2011, 05:25 PM

Just a thin layer maybe, or none. Down for sure.

ModelMaker · 03-30-2011, 05:36 PM

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.
Ed

NRA4Life · 03-30-2011, 05:42 PM

Off. No fat at all.

Meat Burner · 03-30-2011, 07:01 PM

Mister Bob · 03-30-2011, 07:15 PM

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.

sitnfat · 03-30-2011, 07:48 PM

I ain't a judge but I agree with mister Bob I leave just a thin line of fat. Fat is flavor.

Bentley · 03-30-2011, 10:14 PM

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.

03-30-2011, 03:48 PM	#1
QDoc Full Fledged Farker Join Date: 03-02-07 Location: Pine Bluff, Arkansas Downloads: 0 Uploads: 0	Brisket Question for Judges? Do you like the fat cap left on or cut off?

03-30-2011, 04:01 PM	#2
rksylves Full Fledged Farker Join Date: 07-28-09 Location: Melbourne, Florida Downloads: 0 Uploads: 0	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 Russ __________________ Lead Cook 'Second Star BBQ' using a Big Orange 'Prince', 22 OTG, SJS FBA & KCBS CBJ

03-30-2011, 04:31 PM	#3
carlyle Full Fledged Farker Join Date: 10-06-10 Location: Owatonna, MN Downloads: 0 Uploads: 0	What he said , rksylves. I do not think that having it on there adds anything to appearance. __________________ Carlyle, KCBS, CBJ, Organizer ( Judge Chair)

03-30-2011, 05:00 PM	#4
mobow is one Smokin' Farker Join Date: 12-11-09 Location: Marshall MO Downloads: 0 Uploads: 0	I'm not sure I have ever seen it left on. keith __________________ WSM 22.5, MCBJ, In The Key Of Que

03-30-2011, 05:03 PM	#5
Slamdunkpro is One Chatty Farker Join Date: 02-27-07 Location: Northern VA Downloads: 0 Uploads: 0	Off. __________________ Aporkalypse Now Competition BBQ team Spicewine Tandem - "The Beast" Brinkman modified upright, Weber Kettle(s); Meadow Creek Pr-24 ----------------- MABA - (Mid Atlantic BBQ Association) President KCBS Certified Judge - #23289

03-30-2011, 05:04 PM	#6
Bones Full Fledged Farker Join Date: 10-29-08 Location: Bartlett, IL Downloads: 0 Uploads: 0	Do you like a little fat say 1/8 to 1/4" or none at all?

03-30-2011, 05:05 PM	#7
bignburlyman Full Fledged Farker Join Date: 09-10-03 Location: Great Bend, Kansas Downloads: 0 Uploads: 0	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. __________________ David CBJ & CTC #5112 Kansas Winter Q BBQ Committee Traeger Texas 075 ECB (retired) Kenmore 4 burner gasser (sold and gone)

03-30-2011, 05:25 PM	#9
worthsmokin Full Fledged Farker Join Date: 09-23-09 Location: Grant City, MO Downloads: 0 Uploads: 0	Just a thin layer maybe, or none. Down for sure. __________________ [COLOR=darkgreen]Tyler McElvain [/COLOR] [SIZE=1][COLOR=red]Worth Smokin' BBQ[/COLOR][/SIZE] [SIZE=1][COLOR=darkgreen]26' KZ Toyhauler w/McPike 150 STOKER powered[/COLOR][/SIZE] [SIZE=1][COLOR=red]Red Therma-Pen[/COLOR][/SIZE] [URL="http://www.facebook.com/worthsmokinbbq"][COLOR=#800080]www.facebook.com/worthsmokinbbq[/COLOR][/URL]

03-30-2011, 05:36 PM	#10
ModelMaker is One Chatty Farker Join Date: 04-21-06 Location: Lake Ponderosa-Montezuma, IA Downloads: 0 Uploads: 0	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. Ed __________________ Designer of a custom drum smoker Customized Aussie gas passer Turkey fryer Extremely seasoned hand hammered Wok Pit Boss-HART BURN Competition BBQ Team KCBS certified judge And Your not the boss of me either!!

03-30-2011, 05:42 PM	#11
NRA4Life is One Chatty Farker Join Date: 07-07-09 Location: Newark, OH Downloads: 0 Uploads: 0	Off. No fat at all. __________________ - Kevin Team: Smitty's Real Pit BBQ KCBS CBJ 2 Custom Built Reverse Flow Stickburners 22.5" WSM Weber 26.75" OTG Weber 22.5" OTS Weber Blue 2000 Stainless Performer

03-30-2011, 07:01 PM	#12
Meat Burner Quintessential Chatty Farker Join Date: 02-22-07 Location: Springfield, MO Downloads: 0 Uploads: 0	Off. __________________ my avatar swiped fatties from the plate....look how sorry he is. ________ Meat. NB Bandera with mods Weber 22 .5" x 2, 26.75" x 1 UDS x 3 KCBS CBJ Created "The Great Spam Revelation of 2011." www.bbq-brethren.com/forum/showthread.php?t=111155

03-30-2011, 07:15 PM	#13
Mister Bob is Blowin Smoke! Join Date: 06-15-09 Location: New Windsor, NY Downloads: 1 Uploads: 0	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. __________________ Mister Bob, Pitmaster - Bob's Hogs KCBS CBJ #31759 - IMBAS Certified MOINK Baller The Hog Blog BBQ Tips, Tricks and Recipes Custom 84" offset trailer Black Betty (ram-a-lam), red Stumps Baby, large BGE (they don't come in red), Smoke-EZ 26.75" Weber OTG, UDS, Mini UDS, Weber gasser, red and black Aussie Walkabout red BBQ Guru CyberQ II, Super fast and super accurate red Thermapen

03-30-2011, 07:48 PM	#14
sitnfat is one Smokin' Farker Join Date: 10-06-09 Location: Centerville TN Downloads: 0 Uploads: 0	I ain't a judge but I agree with mister Bob I leave just a thin line of fat. Fat is flavor. __________________ Rub Won Out BBQ Team,Brisket 180 club

03-30-2011, 10:14 PM	#15
Bentley Babbling Farker Join Date: 03-14-07 Location: Eden After the Fall Downloads: 0 Uploads: 0	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. __________________ Certified Master Judge #5382 What is best in life? "To crush your BBQ opponents, to see them driven before you, and to hear the lamentations of their women."

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