Lighten Up Francis - YouTube
I think your contribution here makes things worse. Every competitor learns or soon learns that there is going to be an idiot judge. Today it seems with the rise in popularity and of course competitions rising up in areas never known for bbq, where you have a handful of decent pitmasters, it is logical that you are going to get judges that suck as judges, and thereby... as people. I do not see how it "exhibits a lack of knowledge" as he never insinuated judges don't cook... just that they suck in their impressions about bark at times. So his observations are rather informed.
I am a teacher. It is logical and universal for students to have animosity toward me when I exhibit authority over them. So I do not get unhinged when a kid gets an attitude if I correct him or her. Its not supposed to be that way the other way around. The teacher is not supposed to dislike the student.
I draw a parallel to this to your situation. The criticism he gave about judges not being able to correctly judge "bark" is legitimate. It cannot be changed I guess but it is legitimate. You are a judge. Imagine for a moment standing and giving your results directly to the competitor. There will be some criticism of your points and not all will be just "sore losers."
So.... maybe your comment toward this competitor shows you have a "lack of understanding and knowledge about the competition end of the sport." I might add, the competitors are why you are there in the first place. In addition, they have a lot more on the line than you do.
Finally, the issue of bark is an issue I have seen discussed here a lot. So, it is bigger than you. The judges he is commenting on either have been trained to not count bark, are not knowledgeable enough on the proper process to separate judging it from the tenderness, are from a region where they do not know how to make a brisket with bark (that is not an insult) and thereby do not understand it, or simply do not prefer it, probably for the previous reasons. Yes, I know there is not a point column on "Bark." (Although it feasibly could be considered texture.)
In my opinion, judging brisket without bark is like .... people who prefer their french fries microwaved or soggy from the grease pit. A great fry has a crispy outside and puffy, tender inside. This is more complex and thus should be worth more points (as it is more difficult to attain) than a soggy fry. Likewise, so is a brisket with a tender, moist inside and a crusty outside. Or a steak with a well done crusty and caramelized exterior and pink interior. So the only reason I FEEL it is not considered judgeable essentially is because ... you simply cannot find quality judges with experience and enough cooking knowledge on how it got there in the first place in order to judge it. The training of certified judges is a money making process (this is not an insult - the whole competition exist because someone is supposed to make money with the organizers making profit as designed). In the last few years its been simple....take the money, get em' in and out with the nice "judge card" in their hands when they leave.
No training is going to include a day on bark for economic and time reasons.
Remember, when you are a judge...you have to realize that yes some people are going to be sorry cooks and just pissed that they are losing. But there are those jilted from this process..... and it is why, some will steer away from true quality brisket, in order to not offend the senses of the inexperienced, or dumb assed judge that has a card with this ink that is still dry.... or.... the judge that became a judge not for the love of what competitors do... (which is only attained by doing it) but because they have a chip on their shoulder themselves (probably from a much deeper inferiority) and want to make others pay. You can usually smoke these people out by seeing quotes like yours that do not understand the universal truth that at times, people do not like the referee because he is blind as a ****ing bat. The ref or ump is supposed to realize he is going to be a target and not get all outraged about it.