Cooked a little brisket

[NorthwestBBQ]

Biggy, this pic makes me want to quit competing and throw my Nikon in the trash. Why bother to strive for excellence when no matter what is posted here you will get rave reviews? Or was that the point you were trying to make?

 

[bigabyte]

What's your problem with that pic?

 

[bigabyte]

Biggy, this pic makes me want to quit competing and throw my Nikon in the trash. Why bother to strive for excellence when no matter what is posted here you will get rave reviews? Or was that the point?

I guess you edited your post and added this text to explain the little puke smiley.

So your problem is with photo quality then?

 

[NorthwestBBQ]

No, its the falling apart, over done, dull knife slices that are freaking me out.

This is a pic of my turn in box at Alkai beach in Seattle in 2009:

 

[bigabyte]

Nice slices.:thumb: Good turn in. Are you suggesting that we should only post photos if we plan to prepare them as if to be judged by KCBS judges then?

 

[NorthwestBBQ]

Nice slices.:thumb: Good turn in. Are you suggesting that we should only post photos if we plan to prepare them as if to be judged by KCBS judges then?

I love you biggy but I think you overcooked it a little bit.

 

[bigabyte]

I love you biggy but I think you overcooked it a little bit.

Meh, I think had you been able to pull on the center pieces that are normally turned in you might have thought differently, but you can't tell from the pic so I'm good with the criticism.:thumb: The slices to the right were where the fold was, and the unfolding after cooking does stretch the grain of the flat there, so they will look a lot more done than they are because some of the grains there will separate before you even start slicing.

I was posting this more to show the method than anything though.

Thanks for the constructive criticism though. It's better than just posting "Outstanding" even when you don't mean it (which I am guilty of some times). So I do appreciate it.

 

[NorthwestBBQ]

Meh, I think had you been able to pull on the center pieces that are normally turned in you might have thought differently, but you can't tell from the pic so I'm good with the criticism.:thumb: The slices to the right were where the fold was, and the unfolding after cooking does stretch the grain of the flat there, so they will look a lot more done than they are because some of the grains there will separate before you even start slicing.

I was posting this more to show the method than anything though.

Thanks for the constructive criticism though. It's better than just posting "Outstanding" even when you don't mean it (which I am guilty of some times). So I do appreciate it.

That's what I'm all about. You are a senior member here and almost always post amazing stuff.

I'm cooking Brisket at a contest tomorrow and I do not want it to come out like yours.

Wish me luck...:thumb:

Best Regards,

 

[bigabyte]

Good luck!:thumb:

 

[NorthwestBBQ]

Good luck!:thumb:

Thanks, Chris! :becky:

 

[NorthwestBBQ]

What's your problem with that pic?

Actually, my take on your pic is this:

 

[tmehlhorn]

mmmmmmm now im hungry:thumb:

 

[Jeffp]

I love the idea of folding it.I never would have thought of that. Thanks for that.

 

[Randbo]

Hmmm, I would have to have a good heaping of both of these briskets to be able to make an informed opinion of which is better tasting. The contest photo looks awesome! The folded brisket just looks like it would be good eating! They both appeal to me, and each serves its master well! thanks for sharing. :-D

 

[ALLENY]

Looks awesome !!!!

 

[martyleach]

No, its the falling apart, over done, dull knife slices that are freaking me out.

This is a pic of my turn in box at Alkai beach in Seattle in 2009:

Michael, I don't believe Bigabyte has a copy of Photoshop so was unable to enhance the color or kick the contrast....... I'm sorry, but your picture doesn't look very believable.

 

[Al Czervik]

Biggy, this pic makes me want to quit competing and throw my Nikon in the trash. Why bother to strive for excellence when no matter what is posted here you will get rave reviews? Or was that the point you were trying to make?

It may be one thing to think this, or communicate it behind the scenes in a PM, but what good does it do to post a comment like this for everyone to see??? Unbeleivable... :tsk:

 

[Black Dog BBQ]

Biggy, this pic makes me want to quit competing and throw my Nikon in the trash. Why bother to strive for excellence when no matter what is posted here you will get rave reviews? Or was that the point you were trying to make?

Man! if this photo doesn't cut the mustard I'm never posting a photo of my Q again! Looks great to me, but then I don't enter contests. I'm happy when my brisket looks half as good.

 

[Al Czervik]

Man! if this photo doesn't cut the mustard I'm never posting a photo of my Q again! Looks great to me, but then I don't enter contests. I'm happy when my brisket looks half as good.

:thumb:

My thoughts exactly... This is all about sharing our experiences, efforts and how our grub turns out. It's feedback like that that probably keeps some newbies from sharing as they learn.

 

[NorthwestBBQ]

Michael, I don't believe Bigabyte has a copy of Photoshop so was unable to enhance the color or kick the contrast....... I'm sorry, but your picture doesn't look very believable.

Hmmm...actually it is 100% unretouched as it was "crunch time." You must have missed the red canopy top up above causing the red tint.

If I had messed with it I would have:

Masked the garnish and meat and put it into an un-overexposed clam shell sitting on a clean table.

Sharpened it.

Fixed the the color.

Fixed the color balance.

Plus other Photoshop spices. :becky: