Judging Brisket

[warren.miller]

I am trying to hone my skills in brisket this winter.

What exactly are the judges looking for?


Do you get the burnt ends from the point? Or the left over flat?

Thanks

[Divemaster]

Originally Posted by warren.miller

I am trying to hone my skills in brisket this winter.

What exactly are the judges looking for?


Do you get the burnt ends from the point? Or the left over flat?

Thanks

First of all, we use the point for our burnt ends. It just has more fat to make the flavor really drive through.

As for what the judges are looking for, there are three things, Appearance, Taste, and Tenderness. It's kind of hard to describe in a simple post such as this, I would really look for a CBJ class to really get the low down.

Appearance:
You can look around here and find a number of boxes that others have asked to be reviewed... It's a start.

Taste:
This is really the tough one. You need to find a flavor profile that comes across quickly. Remember, they are only going to take one maybe (if you're lucky) two bites so it really has to be right there.

Tenderness:
You should be able to pull a 1/4" slice (about the width of a #2 pencil) with ease but on the other hand it shouldn't fall apart on you.

I hope this helps...

[Jacked UP BBQ]

Here is a brisket box that got all 9's on appearance. It did very well overall. It tasted like beef and was very well balanced with other savory falvors. The back are the slices from the point and the front chunks are burnt ends from the point.

[Scottie]

I think you meant to say the slices were from the flat...

that looks FABulous!!!

[monty3777]

Barb Milroy let me film her doing her brisket box. This may give you some ideas.
http://www.youtube.com/watch?v=eib9YXEp0jk

[warren.miller]

I could be wrong. I probably am but, didn't look like Barb took the slices from the point. It looked like the point was upside and she was taking slices out of that???

Thank for the posts guys.

[landarc]

It looks to me like she was cutting the part of the brisket flat that is located under the point. That was sure a fine looking brisket, all I could think of is that my brisket sure doesn't cut like that.

I like burnt ends/brisket chunks from the point more so than from the flat.

[Bentley]

Originally Posted by Jacked UP BBQ

It tasted like beef and was very well balanced with other savory falvors.

As a judge that is exactly what I look for, how to achive it will only come with pratice...

[CivilWarBBQ]

One tip I can offer: In my experience, KCBS judges will mark you down if you turn in true burnt ends, i.e dark and crispy. Cubed point is a more accurate description of what usually passes for BE at a judging table.

Of course my experience is limited to the SouthEast, so YMMV.

[Jacked UP BBQ]

You are correct slices from the flat! The best part is, I thought I proof read that!!!!!! It was FABulous!

Originally Posted by Scottie

I think you meant to say the slices were from the flat...

that looks FABulous!!!

[carlyle]

Good question with some good advice and answers already. Divemaster has a lot of good information in just a few sentences.
Taking CBJ class is a great idea. Jacked Up's pix of his turnin box is a good example of great appearance. Looks like 9's to me.
Cubed point added to sliced flat is a good idea. Judges are to take both and taste both.
I sure appreciate some of both.
The thing I would say about taste is that brisket is beef and it should taste like beef,
right up front. Juicy beefiness will go a long way in the taste department.
Tenderness- I have great admiration for cooks who can make brisket that pulls apart
easy without falling apart, and is juicy without being mushy.
Practice is important.
Not only becoming a CBJ, but actually doing some judging to experience a variety of
brisket made by others may give you some insight and inspiration of what to shoot for.
Good luck.

[Southern Home Boy]

Personally, I think there's too much variance in opinions about what is a "9" in any category (taste, tenderness, appearance) even among CBJs to really answer this question.

For instance, this box scored straight 9s on appearance earlier this year:


There's no way I'd have scored that a 9. The slices are ragged, the sauce is gloppy, and it's smeared on the box. I was appreciative and glad they did what they were supposed to and only judged the meat and not the messed up tangle of parsley that brackets it, but still, IMHO, this was NOT a 9 appearance box.

As for taste and tenderness, it was bland but juicy and slightly overcooked. All-in-all, not a great showing.

I just put it in here to point out that one man's ugly is another man's pretty. Same goes with flavor profiles. Even among CBJs.

[warren.miller]

Great input,

Do you guys think just slices or burnt ends and slices? Do you do 1in cubes?
It looked like barb was cutting the fat off of the slices before turn in. Did you guys see this?

Thanks

[Bentley]

Originally Posted by warren.miller

Great input,

Do you guys think just slices or burnt ends and slices? Do you do 1in cubes?
It looked like barb was cutting the fat off of the slices before turn in. Did you guys see this?

Thanks

Do you like to eat fat? I always cut it off mine...See folks turn it in that way all the time and I am told to eat the meat as presented, so I take a bite with fat, room temperature brisket with a nice bit of fat, well lets just say none have ever gotten a 9 from me for taste...

[warren.miller]

I do like to eat a little fat. (especially Brisket) But that is just me. I understand if other people don't.

I will definitely will cut the fat off before turn in.