Random pic of one of my brisket boxes.

[Bigmista]

Tell me what your 10 sec impression is.

https://lh6.googleusercontent.com/-ixJ1yfsv564/T67H1nL5VcI/AAAAAAAACLs/YvcjEzJTJlQ/s914/IMAG0563.jpg

[deguerre]

I'd say it definitely says "Eat Me!"...

[Jaskew82]

My impression is... it looks damn good 'n tasty!

[hamiltont]

About the only thing that looks a bit out of the ordinary to me is, what looks to be, knife marks/tracks through the slices. Not exactly sure that's what they are though. A couple slices look a bit dry but that could just be the pic. I'd give it a strong 8 myself. The burnt ends look like candy. Very appetizing looking. Cheers!!!

[deguerre]

About the only thing that looks a bit out of the ordinary to me is, what looks to be, knife marks/tracks through the slices. Not exactly sure that's what they are though.

Those struck me as a naturally occuring texture in the meat as it seems uniformly present in all the slices.

[wyocurt]

I think the meat looks great but I would use a little more parsley in the back and build up the box so its higher to set the meat off more.
Good job. May you walk many times.

[Scottie]

First impression. Knife marks, dry spots(?). Otherwise ibis solid. If i was looking at it from a judging table, I am not sure you could see that.

[hamiltont]

Those struck me as a naturally occurring texture in the meat as it seems uniformly present in all the slices.
Might be?? Pictures can be deceiving.... Cheers!!!

[Balls Casten]

What did the picture look like before you filtered or sharpened it?

Looking past the sharpening Id say a tad dry, thinned sauce or au jus might perk them right up.

[Fourthwind]

Burnt ends look great, but they can be dangerous going to a judgeing table. Take some and put them on a piece of paper on a shaded or even air conditioned house table and let sit for thirty minutes. If it still doesnt melt in your mouth, then your better off not putting them in a box. I paid that price last weekend. Dang things were like eating cotton candy but toughened up just enough when they got cold to throw my brisket back to 15th place. Hard to tell from the pic but the slices look a little thick to me too. Devil is in the details when it comes to comps :biggrin1:

[deguerre]

Might be?? Pictures can be deceiving.... Cheers!!!

Exactly. Especially if using a flash.

[Bigmista]

What did the picture look like before you filtered or sharpened it?

Looking past the sharpening Id say a tad dry, thinned sauce or au jus might perk them right up.

No sharpening. Automatically uploaded from my tablet to G+.

[SuperQue]

Looks great to me. -9-

[Ryan Chester]

Solid.

[RangerJ]

I think it looks great.

On another note, and I've heard it said before.."knife marks".

is this just something that is covered in overall appearance or could / would you be judged down for "knife marks".

I mean the beef does not just fall apart into uniform slices.

[NRA4Life]

It looks great. You could improve it by slicing it in a way that does not leave the slice marks.

[landarc]

I say a low 9, there are minor things, but, 9 is 9 at that point.

[WineMaster]

I wanna eat some

[txschutte]

i wanna eat some

+1


9

[K-Train]

Looks pretty good to me. Same as everyone with the odd marks, but again may look totally different in person. As far as the burnt ends if the Lord made anything finer looking he kept them for himself.

[dmprantz]

First thing that jumps out at me is the splash of sauce on the box.... 8-9 to be sure. Cubes look darned near perfect. Slices look a little on the dry side. I'm sure since I don't judge much (at all) I'm wrong on this, but these are things I try to avoid as a competitor....

[Capn Kev]

8. Scottie and some others have mentioned some of the same feedback I would give.

[G$]

8 (because of the aforementioned items particularly what appears to be slice marks).

Also, that must be Japanese brisket, because it looks like it was grown in a square cube like they do with watermelon. :razz:

[Scottie]

Try and do your slice with one stroke of the knife. Pushing away or pulling towards you so you don't see those stop marks. One good reason to use a long slicing knife.