chopped brisket & chicken

Puppyboy · 04-01-2007, 10:08 PM

Not wanting to hi-jack Hawgsnheifers thread....

KCBS says brisket may be also be turned in chopped or pulled. Has anyone done so?

Same goes for chicken. HAs anyone chopped it or just turn in pieces?

G$ · 04-01-2007, 10:40 PM

Quote:

Originally Posted by Puppyboy

Not wanting to hi-jack Hawgsnheifers thread....

KCBS says brisket may be also be turned in chopped or pulled. Has anyone done so?

Same goes for chicken. HAs anyone chopped it or just turn in pieces?

Nope, but after this weekend, seriously considering it.

Leeper · 04-01-2007, 11:27 PM

I was presented an entry that was shredded once. It had been WAY overcooked but the turn in had a very nice sauce that probably helped them out. I would like to see someone turn in a great chopped or pulled entry and give the sliced guys a run for their money. I do suspect that most judges would make it down just on looks. Similar to chicken entries that are not thighs.

Jorge · 04-01-2007, 11:52 PM

Quote:

Originally Posted by Puppyboy

Not wanting to hi-jack Hawgsnheifers thread....

KCBS says brisket may be also be turned in chopped or pulled. Has anyone done so?

Same goes for chicken. HAs anyone chopped it or just turn in pieces?

Pulled/shredded but not by choice

Flavor scores were good, but everthing else was a beating...as it should have been. It wasn't our first choice!

parrothead · 04-02-2007, 08:25 AM

I had to turned in chopped briskit once. It was excellent, but slices would not hold together. It was just as tasty as the same briskit that we had scored well in, but did not score well with this.

Plowboy · 04-02-2007, 08:59 AM

I've done it twice a and placed second in brisket both times. However, I put slices in the box, too. I wanted them to see that it was a choice NOT because the brisket was overcooked, but because I could get two tastes out of the same piece of meat.

Otherwise, I think the judges interpret it as, "This brisket was overcooked and the cook couldn't get good slices." The opposite is true of supper thin slices, "This brisket was undercooked and that's why my slice is as thin as a piece of paper."

cmcadams · 04-02-2007, 09:22 AM

I turn in slices of brisket along with chopped ends.

I got an entry as a judge of pulled chicken. It was horrid.... It had gotten cold, and they hadn't taken the trouble to take all the fat out of the meat. I think I gave it a 4 in appearance, 4 in texture and a 2 in taste. It was truly awful.

G$ · 04-02-2007, 09:41 AM

Quote:

Originally Posted by cmcadams

I turn in slices of brisket along with chopped ends.

I got an entry as a judge of pulled chicken. It was horrid.... It had gotten cold, and they hadn't taken the trouble to take all the fat out of the meat. I think I gave it a 4 in appearance, 4 in texture and a 2 in taste. It was truly awful.

That's weird, I have never even competed in your area!

cmcadams · 04-02-2007, 09:44 AM

G, I just mailed in my score to AZ. :)

jgh1204 · 04-02-2007, 10:03 AM

Quote:

Originally Posted by G$

That's weird, I have never even competed in your area!

We need one of those rolling laughing smilies.

That was funny.

Mooner · 04-02-2007, 11:27 AM

I was always told that slices should be the width of a number 2 pencil. Anyone else heard of this?

River City Smokehouse · 04-02-2007, 11:35 AM

Quote:

Originally Posted by BadBoysBBQ

I was always told that slices should be the width of a number 2 pencil. Anyone else heard of this?

That is what I've been told too. At the judging table I don't see it as a rule though. I have seen all sorts of slices, even aling the grain. (Like chewin on a football

)

Bossmanbbq · 04-02-2007, 11:41 AM

Quote:

Originally Posted by cmcadams

I turn in slices of brisket along with chopped ends.

I got an entry as a judge of pulled chicken. It was horrid.... It had gotten cold, and they hadn't taken the trouble to take all the fat out of the meat. I think I gave it a 4 in appearance, 4 in texture and a 2 in taste. It was truly awful.

What if they turned in chopped chicken but its boneless? I have seen guys do that and do real well, just trying to avoid the judges figuring out that it wasnt boneless, skinless to begin with.

Plowboy · 04-02-2007, 11:56 AM

Quote:

Originally Posted by BadBoysBBQ

I was always told that slices should be the width of a number 2 pencil. Anyone else heard of this?

I've not heard of a #2 pencil, but 1/4" is what we've been told and follow.

Sawdustguy · 04-02-2007, 12:09 PM

This weekend I had the pleasure of participating in Dr. BBQ's competition class. During the class he said one thing that really stuck in my mind: "Perception is reality". You are totally justified in submitting chopped brisket but because most submit slices the judges in their own mind may wonder why you chose to submit chopped brisket. They may think you submitted chopped because something went wrong with your cook. Remember the judges are human beings and thier perception of what you turned in becomes your reality in how they score you.

04-01-2007, 10:08 PM	#1
Puppyboy Babbling Farker Join Date: 07-07-06 Location: Osage City, Kansas Downloads: 0 Uploads: 0	chopped brisket & chicken Not wanting to hi-jack Hawgsnheifers thread.... KCBS says brisket may be also be turned in chopped or pulled. Has anyone done so? Same goes for chicken. HAs anyone chopped it or just turn in pieces? __________________ -Captain of Barkin Dawgs BBQ -KCBS Judge #21924 -36" Kingfisher Combo -New Braunfels Bandera (rescued) -Weber 22.5" Kettle (rescued) -A homemade trailer cooker -Concession trailer nicknamed "The Dawg House" http://www.facebook.com/BarkinDawgsBBQCatering

04-01-2007, 11:27 PM	#3
Leeper Full Fledged Farker Join Date: 09-25-05 Location: PDX Downloads: 0 Uploads: 0	I was presented an entry that was shredded once. It had been WAY overcooked but the turn in had a very nice sauce that probably helped them out. I would like to see someone turn in a great chopped or pulled entry and give the sliced guys a run for their money. I do suspect that most judges would make it down just on looks. Similar to chicken entries that are not thighs. __________________ KCBS CBJ Traeger pellet 125 WSM x2 Weber Kettle Weber Summit Platinum D6 La Caja China #2

04-02-2007, 08:25 AM	#5
parrothead somebody shut me the fark up. Join Date: 08-13-03 Location: Port Saint Lucie, FL Downloads: 0 Uploads: 0	I had to turned in chopped briskit once. It was excellent, but slices would not hold together. It was just as tasty as the same briskit that we had scored well in, but did not score well with this. __________________ Greg American Picker Blog

04-02-2007, 08:59 AM	#6
Plowboy somebody shut me the fark up. Join Date: 10-09-06 Location: Blue Springs, MO Downloads: 0 Uploads: 0	I've done it twice a and placed second in brisket both times. However, I put slices in the box, too. I wanted them to see that it was a choice NOT because the brisket was overcooked, but because I could get two tastes out of the same piece of meat. Otherwise, I think the judges interpret it as, "This brisket was overcooked and the cook couldn't get good slices." The opposite is true of supper thin slices, "This brisket was undercooked and that's why my slice is as thin as a piece of paper." __________________ Pork Pullin Plowboys (and Smoke on Wheels) Save a hog, ride a plowboy! www.plowboysbbq.com Todd Johns (me); Blue Springs, MO Randy Hinck (PigBoy); Concordia, MO Andy Groneman (Hodedo); KC, KS (Cameo Appearances) FEC-500SS; FEC-100 (Right handed); FEC-100 (Left handed); Country Smoker Tailgater; Big Green Egg (2-large, small, mini); Cookshack Pellet Fired Charbroiler

04-02-2007, 09:22 AM	#7
cmcadams Quintessential Chatty Farker Join Date: 02-15-06 Location: Waynesville, Ohio Downloads: 0 Uploads: 0	I turn in slices of brisket along with chopped ends. I got an entry as a judge of pulled chicken. It was horrid.... It had gotten cold, and they hadn't taken the trouble to take all the fat out of the meat. I think I gave it a 4 in appearance, 4 in texture and a 2 in taste. It was truly awful. __________________ Curt McAdams Livefire Blog Livefire Whisky CBJ, some comps, a few awards, Certified Artisan Steak Taster. XL Big Green Egg, Bubba Keg Convection Grill, Weber Kettle, Charbroil Infrared and mad livefire cooking skillz! :)

04-02-2007, 09:44 AM	#9
cmcadams Quintessential Chatty Farker Join Date: 02-15-06 Location: Waynesville, Ohio Downloads: 0 Uploads: 0	G, I just mailed in my score to AZ. :) __________________ Curt McAdams Livefire Blog Livefire Whisky CBJ, some comps, a few awards, Certified Artisan Steak Taster. XL Big Green Egg, Bubba Keg Convection Grill, Weber Kettle, Charbroil Infrared and mad livefire cooking skillz! :)

04-02-2007, 11:27 AM	#11
Mooner is one Smokin' Farker Join Date: 07-18-06 Location: Southeast Missouri Downloads: 0 Uploads: 0	I was always told that slices should be the width of a number 2 pencil. Anyone else heard of this? __________________ *Jordan* *MOFO Chapter* Blue Moon Porkers FEC100 / GMG Jim Bowie (Dealer)/ Sams Club Gasser / King Cooker Hot Tub

04-02-2007, 12:09 PM	#15
Sawdustguy Babbling Farker Join Date: 09-14-05 Location: Manorville, Long Island Downloads: 0 Uploads: 0	This weekend I had the pleasure of participating in Dr. BBQ's competition class. During the class he said one thing that really stuck in my mind: "Perception is reality". You are totally justified in submitting chopped brisket but because most submit slices the judges in their own mind may wonder why you chose to submit chopped brisket. They may think you submitted chopped because something went wrong with your cook. Remember the judges are human beings and thier perception of what you turned in becomes your reality in how they score you. __________________ Guy (Brewmaster and Pitmaster) BBQ Team: *Two Fat Polocks BBQ Team* Brewery: Black Dog Brewery BBQ Equipment: "Sam I Am": XL Big Green Egg "Barbra Q": Lang 84 Deluxe "R2 and D2": Twin 22" Weber Smokey Mountains Brewery: Custom Made Automated Souped Up Sabco

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