cpw
Babbling Farker
I've been reading alot about people just turning in slices. What type of brisket was that?
Snake River Farms. We probably average 50/50 on whether or not burnt ends go in the box.
I've been reading alot about people just turning in slices. What type of brisket was that?
Theoretically, you are only judged by what's in the box. The judges are not supposed to expect anything but judge what is presented.That's something I was wondering about ... do some judges score you down for NOT putting burnt ends in when they taste your slices.
Theoretically, you are only judged by what's in the box. The judges are not supposed to expect anything but judge what is presented.
The 7-8-7-8-7 in taste is really bad. You can to figure out why they really didnt like the taste. The app was there and the tenderness was alright. But you have to figure out the taste.
For the most part, I believe KCBS has morphed into a 3 PT scoring system of 9-8-7 with 7=fair, 8=good and 9=excellent. Anything below 7 is just bad. Therefore those 6's meant bad BBQ and those 7's just fair BBQ. You have to get 8's & 9's to get calls and the 9's need to outnumber the 8's.
Maybe? I guess I don't know. Would the first two slices be so much different from the next two? All the slices are stacked as I cut them from the flat.
The 7-8-7-8-7 in taste is really bad. You can to figure out why they really didnt like the taste. The app was there and the tenderness was alright. But you have to figure out the taste.
You beat me to it!!!
If the OP is trying to figure out how to get more consistent scores, then it appears that taste and tenderness need to be addressed. Now, I am well aware that they go hand in hand, and tenderness will impact taste, but taste does not impact tenderness in the same way, and with all 7's and 8's in taste, it appears there is something a bit off there.
Those last three or four slices look substantially more tender than the others, and yes a brisket flat can change that much in a 3-4" space. When I trim, I cut three slices, then I check tenderness again on the next slice, cut three more, check tenderness...I usually get about 12-16 slices out of my flat, and then I can gauge if I need to start slicing a hair thicker or thinner as I go, and I can pick the best 8 that will end up in my box.
Also, if you knew the BE's were off, then they should have never made it in the box. There are a lot of teams that do not turn in BEs on a regular basis. We are not one of those teams, but if I felt mine were sub-par one weekend, I certainly would not put them out there for the judges to rate me on.
Yes. Maybe not two right next to each other, but there can be a difference between slice 1 and slice 7. Next time cut a slice from each end of the flat, and set that aside. After your box goes in and the flat slices have been sitting a while, try them and see if they are the same. Sometimes they will be, sometimes they aren't even close.
You are off to one hell of a start this season for only being second year of KCBS. On top of the 'Sauced rankings in pork.... Id suggest you think about the things that have made your pork successful and translate that to your other categories.
Keep up the good work
What did you think of the slices? Did they pull apart effortlessly? was there tug to the stretch test? hard to judge based off pics alone, certainly look like some rendering went on
Thank you! I really appreciate the kind words. I've been quite happy with my pork finishes.
The slices pulled apart very easily and were probably right on the fringe of too tender - they didn't fall apart, but you can tell in the picture that I sliced them plenty thick and some of the back slices are "chipping" apart at the top where I sliced...very carefully with a good slicer.
I’d agree with those that say tenderness can very a lot from one end of the flat to the other. We try to minimize that with trimming. We separate point/flat and try to have the flat as even as possible. We’ll also round the edges to minimize the “chipping” you spoke about.
As you look at the burnt ends in your picture, I see (what I assume) are the end pieces of your burnt ends. One would think the tenderness of the end pieces (your outside pieces) would be substantially different then the center pieces. I might be looking at that wrong too.
We committed to no burnt ends this year and the results speak for themselves
A 1st, 2nd, and a 4th in our first 5 contests, second in the Mid-Atlantic (MABA) Brisket standings. The two that didn't get calls were the equal of the others.
Too much opinion over what a good burnt end is. I had one judge, very experienced, tell me he hates burnt ends.