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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 09-04-2012, 05:42 PM   #1
K-Train
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Default Brisket box

Here is our brisket from Smokin On The Bay this past weekend. Got hammered on appearance. What do you all think?
http://i1268.photobucket.com/albums/...l/4dde8e8a.jpg
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Unread 09-04-2012, 05:45 PM   #2
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Pieces look a tad thick (might be the angle of the camera) and a tad dry but the burnt ends look good.
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Unread 09-04-2012, 05:58 PM   #3
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Needs more wow factor. Glaze on ends, beef drippings on the slices. I'm not a fan of ends on the side. I like bigger slices that fill the box with ends at the back. Also could use more slices. Fill the box!
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Unread 09-04-2012, 06:00 PM   #4
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Do you inject? Looks like some streaking in the meat (some darker areas vs. some lighter areas). The arrangement looks really good. I think they got you on the slices not being uniform in color. IMHO.
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Unread 09-04-2012, 06:18 PM   #5
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I would trim the flat so slices will fit in box BEFORE cooking. That way the ends of the slices aren't squared off.
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Unread 09-04-2012, 06:21 PM   #6
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Got hammered? Like as in, what were your scores on appearance? Does not look too bad to me. A little dry looking, maybe slices might be too thick, and I agree, add more slices.

Overall, does not look to shabby to me.

Did you get any comment cards?

Interested in what the scores were.

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Unread 09-04-2012, 06:27 PM   #7
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Quote:
Originally Posted by sdbbq1234 View Post
Got hammered? Like as in, what were your scores on appearance?
From another post by Keith:

Brisket (ouch) 6,7,7,8,7,7
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Unread 09-04-2012, 09:55 PM   #8
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Wow, I see a solid 8.
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Unread 09-04-2012, 10:17 PM   #9
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To me it looks dry and I can definitely see the injection stains.
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Unread 09-05-2012, 08:13 AM   #10
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I agree, it looks very dry.
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Unread 09-05-2012, 01:48 PM   #11
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Can't really tell if there is a 'shine' on the slices, due to the photo, but, I'd say a solid 8, just judging as it is presented.
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Unread 09-05-2012, 02:41 PM   #12
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It looks thick, dry, unevenly colored and I'm not sure if it's the angle of the picture, but they look sliced on the bottom which make them look strangely unnatural. Sorry, but I can't think of a better word. 7 seems like a fair score.
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Unread 09-05-2012, 02:52 PM   #13
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Quote:
Originally Posted by cvath View Post
It looks thick, dry, unevenly colored and I'm not sure if it's the angle of the picture, but they look sliced on the bottom which make them look strangely unnatural. Sorry, but I can't think of a better word. 7 seems like a fair score.
They are sliced on the bottom to get rid of some of the fat.
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Unread 09-05-2012, 03:15 PM   #14
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Quote:
They are sliced on the bottom to get rid of some of the fat.
Okay, well as Teamfour said trim before cooking.
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Unread 09-05-2012, 08:38 PM   #15
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The lawn looked great a little more shine on the meat. Like I would know but you asked and we were nbors at Pork in the Park so I reply.
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