My brisket turn in box from my last bbq competition
by braveheart8457
8 Comments
Izenhouer
Being a bbq judge, it looks really good
rus_bro
Pretty good looking turn in. Personal preference but I’ve never liked the cutting them square after cooking. How did it score?
_ParadigmShift
From what I gather, that looks to be good for competition presentation, and from a total outsider I would gladly eat that. Looks great.
I for one don’t truly understand the tan/darkening of the beef’s natural color with the glaze. I understand it to a degree, but from a total outsiders perspective I’ve always looked and thought “huh that brisket is very tan”.
I’m not trying to bash or anything, that’s not what I’m saying at all, just from a layman’s view it is interesting that the brisket powers that be have made that one of the boxes to check it seems like.
Ambitious-Mix-3062
Trim the brisket to 8″across and you don’t have to square off the ends.
Skiddler69
Looks good. Thats a 9 in KCBS. nothing to fault.
SafeIntention2111
Looks great for a competition turn-in box.
Chemical_Bowler_1727
It’s a shame such beautiful meat has to be displayed in an ugly Styrofoam container.
RadiationDM
I’m sure it’s good for competition, but I truly think competition BBQ is stupid — especially the brisket category. Why does everything have to be one specific way? I get to keep a level playing field, but why not have limitations on what can and can’t be used and then let people have the ability to make a brisket how they want and that people actually want to eat. Why wouldn’t the judges like a brisket that people actually want to eat with proper bark and perfectly rendered fat? Shit is stupid.
“Despite this being objectively the best tasting and looking brisket I’ve ever had, you lose to an over salted flat cut that has no bark and looks like it came out of a school cafeteria”
Good luck OP, you did a good job, not a problem with your food just competition BBQ in general.
8 Comments
Being a bbq judge, it looks really good
Pretty good looking turn in. Personal preference but I’ve never liked the cutting them square after cooking. How did it score?
From what I gather, that looks to be good for competition presentation, and from a total outsider I would gladly eat that. Looks great.
I for one don’t truly understand the tan/darkening of the beef’s natural color with the glaze. I understand it to a degree, but from a total outsiders perspective I’ve always looked and thought “huh that brisket is very tan”.
I’m not trying to bash or anything, that’s not what I’m saying at all, just from a layman’s view it is interesting that the brisket powers that be have made that one of the boxes to check it seems like.
Trim the brisket to 8″across and you don’t have to square off the ends.
Looks good. Thats a 9 in KCBS. nothing to fault.
Looks great for a competition turn-in box.
It’s a shame such beautiful meat has to be displayed in an ugly Styrofoam container.
I’m sure it’s good for competition, but I truly think competition BBQ is stupid — especially the brisket category. Why does everything have to be one specific way? I get to keep a level playing field, but why not have limitations on what can and can’t be used and then let people have the ability to make a brisket how they want and that people actually want to eat. Why wouldn’t the judges like a brisket that people actually want to eat with proper bark and perfectly rendered fat? Shit is stupid.
“Despite this being objectively the best tasting and looking brisket I’ve ever had, you lose to an over salted flat cut that has no bark and looks like it came out of a school cafeteria”
Good luck OP, you did a good job, not a problem with your food just competition BBQ in general.