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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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Unread 04-28-2011, 11:08 PM   #1
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Default el crapo brisket taste scores

i buy from restaurant depot. choice or their angus. look for marbling, grain, and flex. age in fridge @ 30 days. good stuff.

trim well. remove alot of fat so turn in isn't fatty, but not too much to lose all the flavor. good stuff.

inject with kosmos. good stuff.

rub with a bit of lawrys. then some beef spices(the usual suspects, fresh BP, fresh chili powder, garlic powder, etc., etc.) and some atlantic sea salt. not too much, not too little. good stuff.

use bbq'rs delight smoke stix. automatic sweet blue. cherry and some hickory. pecan from time to time. good stuff.

wrap and rest for a few hours. slice and dredge in pan/foil drippings(if not bitter) with a bit of sauce added. good stuff.

but my taste scores are terrible.

what am i missing?
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Unread 04-28-2011, 11:29 PM   #2
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Did you pay people to judges with tastes that ar the same as yours? If you didn't, it's still a crapshoot.
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Unread 04-28-2011, 11:34 PM   #3
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Did you pay people to judges with tastes that ar the same as yours? If you didn't, it's still a crapshoot.

naw.
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Unread 04-28-2011, 11:36 PM   #4
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Taste is so hard to judge, perhaps there is some conflict in the seasonings, or perhaps between the smoke and the seasonings. Perhaps get a few fellow competitors or women together to taste test. I find that women are the best taste testers, they seem to taste more flavors and a wider range.
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Unread 04-28-2011, 11:39 PM   #5
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Yep, same here. If taste scores are the problem, start changing one thing at a time and see what happens. Too often, you change multiple things and then you have no clue what was good or bad. Just opinion bro.
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Unread 04-28-2011, 11:42 PM   #6
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Quote:
Originally Posted by landarc View Post
Taste is so hard to judge, perhaps there is some conflict in the seasonings, or perhaps between the smoke and the seasonings. Perhaps get a few fellow competitors or women together to taste test. I find that women are the best taste testers, they seem to taste more flavors and a wider range.
i agree. but what from my process would conflict? it's pretty middle of the road, for comp judging standards. not too spicey, salty, sweet, smokey, yadda, yadda...
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Unread 04-28-2011, 11:47 PM   #7
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If you could attach a few slices of your brisket to this thread I would gladly tell you what you are doing wrong.
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Unread 04-28-2011, 11:53 PM   #8
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Quote:
Originally Posted by boogiesnap View Post

inject with kosmos. good stuff.

rub with a bit of lawrys. then some beef spices(the usual suspects, fresh BP, fresh chili powder, garlic powder, etc., etc.) and some atlantic sea salt. not too much, not too little. good stuff.

use bbq'rs delight smoke stix. automatic sweet blue. cherry and some hickory. pecan from time to time. good stuff.

For me there seems to be a lot of flavors going here for brisket. Try simplifying things and start from there.
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Unread 04-28-2011, 11:58 PM   #9
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Quote:
Originally Posted by huminie View Post
If you could attach a few slices of your brisket to this thread I would gladly tell you what you are doing wrong.
how bout telling us what you did different than that to get 3rd in sacramento!

nice job btw.
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Unread 04-29-2011, 12:14 AM   #10
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You notice that? Aww, shucks. Thanks!

My point was just to point out that taste is hard to critique over the interwebs.

I will say that my brisket was very basic and "beefy". I did a lot of the same things as you describe, but my flavors focused on enhancing the beef flavor rather than adding new flavors to the party. I did some aggressive trimming, my injection was very basic, my rubs were basic, with a top layer of something I can get locally that I am testing out and I did not sauce at all. Everything I did just built on the beef flavor.

Not sure if that helps, but it is what it is.
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Unread 04-29-2011, 12:23 AM   #11
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Quote:
Originally Posted by huminie View Post
You notice that? Aww, shucks. Thanks!

My point was just to point out that taste is hard to critique over the interwebs.

I will say that my brisket was very basic and "beefy". I did a lot of the same things as you describe, but my flavors focused on enhancing the beef flavor rather than adding new flavors to the party. I did some aggressive trimming, my injection was very basic, my rubs were basic, with a top layer of something I can get locally that I am testing out and I did not sauce at all. Everything I did just built on the beef flavor.

Not sure if that helps, but it is what it is.
yeah, congrats for sure.

not sure if you posted it here, but i follow BBQBUG.

well, i guess thats my point. if i wrote i slather in a wasabi mayo paste, well, that might be the problem...

but i don't. pretty basic. thus the querry...
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Unread 04-29-2011, 12:41 AM   #12
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What are your tenderness scores? If it dries out in the box and on the paper, your taste scores are really going to suffer. I have changed nothing to my brisket but when my tenderness scores high, the taste is right there with it.
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Unread 04-29-2011, 07:09 AM   #13
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This is a tough one, boogiesnap -- and there are some good suggestions here already. I'll chime in with what I consider the important flavor elements:

1. Underlying beef flavor of the meat
2. Tinge of smokiness
3. Tang of rub and/or sauce

These three need to have a BALANCE with none of the three being a dominant flavor provider. Obviously these components need to be somewhat "middle of the road" for competition where you must please a broad range of palates.

When I judge a brisket entry and score one low for the taste attribute it is usually because the piece is bland or one of the taste elements above is out of whack and is about all I can detect.

I also find (as both a cook and a judge) that moisture is quite critical. Although this is a texture attribute, it "combines" into the judging experience. A dry, mealy often correlates to a low taste score because there is not as much to carry the flavors.

Good luck -- I hope you find the changes that will kick your scores up.
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Unread 04-29-2011, 07:24 AM   #14
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While components of your recipe may be "good stuff" in and of themselves, they may not be "good stuff" when combined with the other components. For example, banana pudding is good stuff, and chili is good stuff, but if I stirred a bunch of chili into my banana pudding, I don't think it would be good stuff.

If it were me, I'd switch to a commercial rub that has a tried and true track record, there are plenty to choose from, and start from there. No sense in reinventing the wheel.

...but that's just me.
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Unread 04-29-2011, 08:08 AM   #15
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My first thought was the "fresh chili powder". What kind of chili powder; what kind of chilies? I have found with some chili powders, the taste can have a bitter finish and totally ruin an otherwise great brisket. I have had issues with some chipotle chili powders, while others don't produce that note.
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