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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 02-19-2012, 01:49 PM   #1
Fat Freddy
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Default Brisket practice box--first time doing burnt ends

I am hoping I do this right with my first pic on here. Anyways this past Thursday I did an overnighter practice brisket. Since we were doing the practice cook I thought we should also do a general practice box. I had never done burnt ends before but it sounds like turning in the candy with the slices is the way to go.

The pic inside had to much glare so we went outside to take this pic and that is snow in the background.

Here is what I know is wrong WAYYY to much sauce on burnt ends and I dont like the injection blotches on the slices. The taste was pretty good(not great but good) and I think my wife did a good job on the box.

I would appreciate any thoughts on what we should do beyond what i already know. Also I did not sauce the slices just the burnt ends, just dipped the slice in the juice from the brisket.
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Unread 02-19-2012, 01:53 PM   #2
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The box looks great...very nice arrangement! As far as sauce vs au-jus...ya never know what the judges are looking for...
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Unread 02-19-2012, 02:01 PM   #3
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Quote:
Originally Posted by JD McGee View Post
The box looks great...very nice arrangement! As far as sauce vs au-jus...ya never know what the judges are looking for...
Agreed ! Looks good you stated what needs to happen!

8, 9 without the blotches
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Unread 02-19-2012, 02:15 PM   #4
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I think your box looks Great
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Unread 02-19-2012, 04:08 PM   #5
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I would def go with an 8. My only negative is the few dark "blotches" that make it look almost dirty.

Really great job!
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Unread 02-19-2012, 04:24 PM   #6
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I would give it an 8. I am guessing you injected the meat. That is usually where the blotches come from. Make sure to inject with the grain.
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Unread 02-19-2012, 04:34 PM   #7
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I think the box looks good
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Unread 02-19-2012, 04:34 PM   #8
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Great looking first brisket practice box! I will be doing a brisket practice this coming weekend and hope my box turns out that nice.
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Unread 02-19-2012, 05:25 PM   #9
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Other than the blotches, the other things I noticed is that the glaze/jus is a little unevenly applied. Also, the top three slices are kind of crooked looking. The bottom 5 are nicely spaced and even, and then there is a dip in the top three.

Assuming that the blotches and glaze issues are fixed, I would give this an 8. If there are no crooked pieces, it would be a 9.
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Unread 02-19-2012, 05:29 PM   #10
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Great looking box... before reading you post, I was thinking that you injected that brisket based on the dark spots. But overall, it looks really good! I have never judged, but that looks like an 8 to me!

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Unread 02-19-2012, 05:45 PM   #11
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See this is why I love this forum. I learned something(injecting with grain) and we didnt notice when we made the box or in the pic I took, the uneven pieces at the top but when I posted the pic it was bigger and noticeable.

Thank you for all the comments I figured if I posted here I would get a good variety of comments and it gives me more to practice.
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Unread 02-19-2012, 08:59 PM   #12
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nice job 7
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Unread 02-20-2012, 11:04 AM   #13
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Overall the box looks great, but the meat looks "very good" = 8. Blotches and slices that aren't similar prevent this from being "excellent" (9) for me. IMHO
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Unread 02-20-2012, 11:16 AM   #14
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Man, those slices look REAL tasty, as do the burnt end chunks. As folks have said, the dark splotches detract a bit, and the top three slices don't add any uniformity to the bottom five. If that's all you had to work with, I would have pulled out number three from the top and gone with it. I'd go a high seven / low eight. You're almost there!
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Unread 02-20-2012, 11:18 AM   #15
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I think the burnt ends look great... To me the top three slices look out of place, they seem to have come from a different part of the brisket. Personally I try to turn in slices that are all cut from the same section. I also agree with everyone else here that the injection marks detract from the overall appearance, maybe more than anything else in the box. Also, the front edge of the box looks a bit dirty, like greasy finger marks maybe. And finally, a lot of judges are looking for an even frame of garnish around the edge of the box.
Now having said all that I hope you know that I'm just being hyper-critical and would give the box a high 8 in a comp... And also add that it's important to remember the weighting of scores at a comp, appearance carries only a fraction of what taste does and based on looks, that is some tasty brisket right there!
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