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Post by Wayne Copeland on Feb 19, 2006 15:45:55 GMT -5
Brisket is the very last entry turned in at cook offs. Although some folks think that brisket is the king of the meats for the judges, it is just 25% of the overall score for most 4-meat contests...but still important in the total scheme of things. The pit boss is still in charge as to how his/her entry makes it into the the turn-in tray, which usually is determined before hand on whether to garnish, the size of the slices, sauced, etc. When the table captain gets the entries all on one big tray, each entry is announced by its corresponding number and opened for the table of judges to inspect. The entry is judged on its appearance first, but the judges are taught not to deduct points for lack of garnishment, as this is no longer required by KCBS (and not allowed at all by some sanctioning organizations). I personally like to see a garnished entry, but will not consciously deduct for lack of it (subconsciously ?) If any judge sees anything that will DQ the entry at this point in time, he will notify the table captain who will then call over the contest Rep(pooled sauce, foil, illegal garnishment ...celery, red tipped lettuce, radishes, etc) If the entries pass the appearance viewing, then they are graded from 2-9, with 6 being average. After all the judges have graded the appearance, then each judge selects a piece of meat from the entries. It does not matter if the brisket is sliced, diced, chopped, etc, as long as there is enough for 6 samples. The meat is then inspected by each judge and that usually starts off by an aroma test. If sliced brisket is turned in by the pit boss, the meat is held up by the judge in both hands and pulled to test its "doneness." Properly cooked brisket will have some elasticity to it, but will pull apart without much tugging. If the brisket is tough, it will not pull apart and you will probably lose point at that point. If it is overcooked, it will fall apart very easily and point loss is a given. Alot of pit boss's try to hide their overcooked brisket by turning in 3/4 inch thick slices to the judges. While this is legal in KCBS events, it is a sure giveaway to the judges that the meat is overcooked. If it is paper thin and the judges can look through it when they hold it up, that is also a sure signal that the meat was undercooked...points lost for sure!! (TBCA in Texas is the only BBQ assoc. I know of that requires all brisket to be sliced and the width of a #2 pencil.) It is important to note that the judges are free to select anything you put into the tray to sample in addition to your 6 servings...so put in some of those blackened end pieces from the other parts of the brisket to accentuate your entry. It is also important to remember that judges are usually certified and know the difference between properly cooked meat and fat encrusted swill...so give them the best of your product. After the judges have given your brisket the smell and tug test, it will be graded accordingly...then the judges eat a cracker, drink some water and move on to the next entry. While judging is a subjective analysis with an objective mindset, you should seriously consider cooking two briskets and sample your product before you turn it in. No two pieces of meat from different animals will taste exactly the same...you can season and cook two or more briskets exactly the same and one will probably be better than the other (the same goes for the other meats)...and the moral of this story should be to cook for your target audience and give them a reason to score your entry with 9's across the board!!
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Post by Smokey on Feb 12, 2007 21:29:11 GMT -5
I've judged a cookoff before and any brisket that came in looking like it had bbq sauce on it was thrown in the trash immediatly.
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Post by Wayne Copeland on Feb 20, 2007 0:10:50 GMT -5
Pooling is prohibited in all contests, but a light brushing is allowed...as long as it is not dripping wet.
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Post by Wayne Copeland on Mar 21, 2009 19:18:48 GMT -5
KCBS requires 4 meats to be turned in...and Texas requires 3 meats. Why the big deal with Brisket? It is just one of the 3-4 meats. It seems that everyone thinks that brisket is the monumental meat that one must master before becoming a master smoker...Bull Pucky!! Brisket is just one on the meats that the Judges have to judge...nothing more or less. Brisket is a really tough piece of meat that requires adeqate seasoning and a long cook time. I have seen guys that have cooked nose-offs in 6 hours and won first place...and have seen guys (me included) that have cooked brisket for 18 hours and did not even hit the finals table. So, what can we do? The secret to cooking brisket is cooking 3-4 of them...all of them will turn out different as far as taste/texture goes. Keep seasoning/cooking your briskets like you have been and TASTE the difference amongst them...you will see suttle differences among them that should tell you that no brisket is like another. It is an anomoly that you have to deal with. Brisket is tough to season, tough to cook and even tougher to judge. But do not get discouraged...brisket will always be appreciated by your guests, even though it is not perfect. If you are cooking for a contest, cut off a sample of each brisket and make your sample crew judge it before you turn-in. The most important lesson here is to cut the brisket across the grain!!! If you cut it along the grain, you will ALWAYS have a tough piece that is not fit to eat...and the judges will agree!! Remember, notch off the corner of the brisket before you cook it and you will always remember/know the configuration of the grain when it comes off the smoker. Good luck in your next cook-off.
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Post by Wayne Copeland on May 8, 2011 17:34:11 GMT -5
Boys, I forgot to tell you all about the BBQ contest I cooked in a few months back. It was the Bikes, Blues & BBQ rally in Fayetteville, Arkansas. It was a 4-meat KCBS contest and I found a meat market in Fayetteville that supplied our meat. Ribs, pork shoulder and chicken were par for the course, but the Brisket we bought was KOBE beef! It was only about 50 cents a lb. more expensive that Angus, but it was tremendous. We cooked up 3 briskets and all my team members, family and friends that came by fell in love with the taste, texture and appearance of it...needless to say, we all brought some home after the contest. If you are ever in Fayetteville and want to get a tremendous brisket to cook up, call Mike's Meat Market and they will fix you up...but order a few days before so he can get it for you.
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