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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 06-03-2013, 04:31 PM   #1
Smoke&HoneyBBQ
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Default Burnt end and slices question

Doing our second tournament and our brisket score sucked ass on our first competition. 95% of that was on me but it got me thinking about the flavor score.

We used our day to day beef rub which is very simple but a house hit (zero sugar).

The question I have comes around burnt end. When we do them at home we toss them in BBQ sauce and back on the smoker. They are a treat for those who show up before dinner to have a few beers.

The slices do not have any sauce on them.

Are we screwing ourselves by including burnt ends that are sauced and slices that are not or does it go down to it is a total crap shoot any weekend and quit over analyzing and open another beer?
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Unread 06-03-2013, 04:43 PM   #2
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I have come to the conclusion that even though there are defined standards each judge has a different opinion on how BBQ should look, taste and feel. Sauce is one of those gray areas that can either help or hurt but that depends on which table your box lands on that day. If you want to be conservative, leave the sauce alone. If you want to gamble a little bit, hit it with some sauce. Be careful how thick the sauce is because that's another one of those areas where a variety of opinions could hurt you.
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Unread 06-03-2013, 04:43 PM   #3
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That is how I would do them. Sauce the ends not the slices. Keith
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Unread 06-03-2013, 04:44 PM   #4
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I started scoring a lot better when I quit putting burnt ends in. I live 20 miles south of you. I'm practicing ck n ribs this Saturday. Your welcome to drop down if ya want to talk comp Q n have a few libations. I don't keep to many secrets.
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Unread 06-03-2013, 04:52 PM   #5
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I am of the opinion that the second you cut that brisket it starts to dry out on you. Once you box it and send it on its way there could be as much as 30 minutes before a judge sees it.
I might suggest that you play with sauce thinned with some of the drippings and let it sit 15 to 20 minutes and see what the slices looks like.
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Unread 06-03-2013, 05:08 PM   #6
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Quote:
Originally Posted by INmitch View Post
I started scoring a lot better when I quit putting burnt ends in. I live 20 miles south of you. I'm practicing ck n ribs this Saturday. Your welcome to drop down if ya want to talk comp Q n have a few libations. I don't keep to many secrets.
Sweet!!

I would love to but we have a gig on Saturday so we are going to be at a house near me sitting around doing nothing.

However; we normally have the smoker or a grill going every weekend and have a 6 tap kegerator if you are thirsty and up in the area.

Are you doing the Plymouth or Franklin competition?
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Unread 06-03-2013, 05:10 PM   #7
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Quote:
Originally Posted by DriverWild View Post
I have come to the conclusion that even though there are defined standards each judge has a different opinion on how BBQ should look, taste and feel. Sauce is one of those gray areas that can either help or hurt but that depends on which table your box lands on that day. If you want to be conservative, leave the sauce alone. If you want to gamble a little bit, hit it with some sauce. Be careful how thick the sauce is because that's another one of those areas where a variety of opinions could hurt you.
Sweet I am running a trial brisket this weekend so on the trial I will play aorund a little bit. Maybe some of the juices mixed in with the sauce. Foil pans are cheap and I will have a lot of guinea pigs.

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Originally Posted by mobow View Post
That is how I would do them. Sauce the ends not the slices. Keith
Cool.

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Originally Posted by John Bowen View Post
I am of the opinion that the second you cut that brisket it starts to dry out on you. Once you box it and send it on its way there could be as much as 30 minutes before a judge sees it.
I might suggest that you play with sauce thinned with some of the drippings and let it sit 15 to 20 minutes and see what the slices looks like.
Good to know.

First comp we were very good about not slicing anything until we knew it was damn near time to start running.
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Unread 06-03-2013, 06:19 PM   #8
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Quote:
Originally Posted by Smoke&HoneyBBQ View Post
However; we normally have the smoker or a grill going every weekend and have a 6 tap kegerator if you are thirsty and up in the area.
Heck, I might make the drive for that!

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Unread 06-03-2013, 06:42 PM   #9
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As with Jan when we went to slices only our scores went up. Feel free to sto by at a comp and talk.
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Unread 06-03-2013, 06:56 PM   #10
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I think you are doing yourself a large disservice if you do not at least but some Au Jus on your brisket.
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Unread 06-03-2013, 07:24 PM   #11
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Quote:
Originally Posted by INmitch View Post
I started scoring a lot better when I quit putting burnt ends in. I live 20 miles south of you. I'm practicing ck n ribs this Saturday. Your welcome to drop down if ya want to talk comp Q n have a few libations. I don't keep to many secrets.
So, that was the secret to your 180....
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Unread 06-03-2013, 08:03 PM   #12
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Quote:
Originally Posted by Smoke&HoneyBBQ View Post
Are we screwing ourselves by including burnt ends that are sauced and slices that are not or does it go down to it is a total crap shoot any weekend and quit over analyzing and open another beer?
The answer is "no". The problem is if the BE is not equal to or better than the slice.

Last year I judged 22 contests and competed in 4. This year I will have judged 10 and competed in 12.

This past Sunday I judged and the last brisket box had slices and BE's. Looked great. I think I gave it an 8 or 9 in appearance. Tried the slice....it was EXCELLENT, both in taste and tenderness. The BE was hard, tough, and dry and had a strange taste. If the cook had left the BE out of the box he most likely would have gotten tripe 9's from me.

So, this is the extreme, but it proves a point. Why put it in the box?

Same goes for pork...money muscle and chunks are VERY GOOD but pulled is not. It will hurt your score.

So maybe it is the sauce that is turning off the judges. Try leaving them out and see.

Now...have another beer.
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Unread 06-03-2013, 09:12 PM   #13
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Quote:
Originally Posted by INmitch View Post
I started scoring a lot better when I quit putting burnt ends in. I live 20 miles south of you. I'm practicing ck n ribs this Saturday. Your welcome to drop down if ya want to talk comp Q n have a few libations. I don't keep to many secrets.
Jan, your burnt ends kick ass!!.. I can't imagine a time you don't want to box them up.
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Unread 06-03-2013, 09:35 PM   #14
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Jan, your burnt ends kick ass!!.. I can't imagine a time you don't want to box them up.
Haha! I remember that day n the look on your face..........'I thought I was the only one around here still using HC......what else did you put in there'..........THAT'S when I knew I better figure somthin out.
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Unread 06-04-2013, 05:51 AM   #15
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Quote:
Originally Posted by Uncle Buds BBQ View Post
The answer is "no". The problem is if the BE is not equal to or better than the slice.

Last year I judged 22 contests and competed in 4. This year I will have judged 10 and competed in 12.

This past Sunday I judged and the last brisket box had slices and BE's. Looked great. I think I gave it an 8 or 9 in appearance. Tried the slice....it was EXCELLENT, both in taste and tenderness. The BE was hard, tough, and dry and had a strange taste. If the cook had left the BE out of the box he most likely would have gotten tripe 9's from me.

So, this is the extreme, but it proves a point. Why put it in the box?

Same goes for pork...money muscle and chunks are VERY GOOD but pulled is not. It will hurt your score.

So maybe it is the sauce that is turning off the judges. Try leaving them out and see.

Now...have another beer.
No pull? Maybe that's been my issue with pork, hmmmm.....
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