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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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Old 07-17-2008, 11:23 PM   #1
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Old 07-17-2008, 11:25 PM   #2
somebody shut me the fark up.
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Too much sauce - 6

Last two slices look like they were put in backwards of the first several slices. Try to set them in evenly and the same way.
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Old 07-17-2008, 11:42 PM   #3
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Ditto, and I'd recommend cleaning up/squaring the ends of the slices. They are just a little long for the box, and a little ragged.

Keep practicing,
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Old 07-17-2008, 11:45 PM   #4
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same things that were said above,The first burnt end on the far left is very good looking though.
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Old 07-18-2008, 01:06 AM   #5
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Try trimming your meat raw to about 7 inches wide so when cooked it will fit nicely in the box. This is preferable to trimming the brisket after it's done; having a "natural" uncut end on your slices will help your appearance scores.

I agree on too much sauce. Also watch your drips and try for as much general neatness and symmetry in the box as you can.
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Old 07-18-2008, 06:47 AM   #6
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6-7... I agree with the above comments
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Old 07-18-2008, 08:25 AM   #7
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7. make sure your cuts are even and cut back on the sauce.
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Old 07-18-2008, 11:45 AM   #8
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I would say 6 or 7 depending on if it looked overly sauced it person from farther away I bet the box looks better. I also don't really care for the look with the burnt ends in both the front and back.
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Old 07-18-2008, 11:48 AM   #9
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7 ..coould easily be an 8 or 9 with just a bit of sprucing up..looks tasty though...
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