Contest Scores

[Brewmaster]

I'm thinking if I concentrate my efforts on the low hanging fruit it might improve my scores. Thanks for participating.

Cheers,

Nate

Edit: Maybe I wasn't clear on where I'm coming from. I know timing is important but, it will always change depending on a number of things like meat, climate, how much beer you drink, ect. What I'm looking for is help with my "constants", things that won't change like, wood, rub, sauce. These things don't change contest to contest. Which one of these "constants" do you think is most important to the scores "you" receive?

[MilitantSquatter]

I think you forgot an important one that might be a first choice for a few

Time !!!!

[Brewmaster]

When you say "time" do you mean low and slow or do you mean timing your turn in?

Nate

[MilitantSquatter]

More about timing your meats for when they go on and come off the grates, cooler/rest time etc.

[Brewmaster]

I agree timing is important to your score but, I'm looking for more physical items that are constant.

Cheers,

Nate

[BBQ Grail]

Timing in Lucky underwear!

[TOPS BBQ]

It's all in the wood, baby!

[Rookie'48]

I voted to get the best quality meat that you can afford, but then I don't compete. I figure that buying cheap meat & putting your best rub & sauce on it is kinda like putting lipstick on a pig.

[cmcadams]

Well, the idea of barbecue is to take cheap meat and make it something great. I think the most important thing is a mix of things that come down to experience/know-how/feel... The cook more than the ingredients.

[River City Smokehouse]

IMO, I think the quality of the meat sometimes plays a large part in overall scores. Maybe it's the quantity of the fat in the meat that makes it better. Fat=Flavor & Moisture

[YankeeBBQ]

I have to agree with Vinny about the timing or cooking process, it's way more important than anything you have listed. I've done well with different rubs, sauces, woods, marinades, cookers, meats and I don't own any lucky underwear(though I've been thinking of buying some of those magic mormon underwear).

This is the hardest thing to teach people really. There is no secret ingredient or magic cooker. It's all about the timing....

[acorette]

All of it. More about the process that you follow than the equipment tho IMO.

Other influences - weather (temp, air speed and direction) Timing (marinade/rub, when to put on, take off, wrap or not and how long) temperature and it's intended changes and inadvertent fluctuations... What you are drinking affects your product too....

Cooking has many levers that you can adjust - each has plusses and minuses. When the planets align and everything goes well, you get great Q.

Too many factors to narrow it down to one or two key ones. Practice, practice, practice. Good judgement comes from experience. Experience comes from bad judgement. Try pulling all the levers and learn what works and what doesn't. That's what it's all about in my book.

[Podge]

Meat Quality is most important.

[Bigmista]

I'd like to think that meat quality and smoke flavor or an exciting rub were the really important things but when it comes down to it, it's a sauce contest.

Try turning in a really well cooked piece of quallity meat with no sauce and see how you score. It ain't pretty but that's the fact, Jack.

[smokincracker]

Leave out apperance, what item is the most influential in the outcome of your score?

That's easy (TENDERNESS)
A #1 The food can taste awsome but if its not tender you failed.
Yep Tenderness!!!!
Tenderness is the hardest thing to make just right.