Competition Brisket Roundtable...

All other competition related questions or comments about recipes, techniques, and related topics.

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k.a.m.
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Re: Competition Brisket Roundtable...

Postby k.a.m. » Thu Jul 06, 2017 11:32 am

GRailsback wrote:And that is winning in comps?

At quite a few of them yes.
My wife and I are head judges and about 60% of the teams that cross our tables sauce in one form or another.
Always remember slow and steady wins the race.

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Re: Competition Brisket Roundtable...

Postby GRailsback » Thu Jul 06, 2017 3:32 pm

KAM, when you are entered do you sauce?
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Re: Competition Brisket Roundtable...

Postby k.a.m. » Thu Jul 06, 2017 4:17 pm

GRailsback wrote:KAM, when you are entered do you sauce?

Have I tried it? Yes I have.
Do I do it now? No. I did not like what it did to my brisket.
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Re: Competition Brisket Roundtable...

Postby GRailsback » Thu Jul 06, 2017 4:31 pm

Interesting.
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Re: Competition Brisket Roundtable...

Postby Ranchertx » Thu Jul 27, 2017 2:37 pm

What kind of flavor profile seems to be hitting final tables most now in Texas? Is a sweet profile hitting or, more traditional flavors?
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Re: Competition Brisket Roundtable...

Postby k.a.m. » Thu Jul 27, 2017 2:47 pm

Ranchertx wrote:What kind of flavor profile seems to be hitting final tables most now in Texas? Is a sweet profile hitting or, more traditional flavors?

While I cannot speak for every contest but talking with my taste judges and viewing the winners. A medium to heavy sauce cooked on and middle of the road sweet.
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Re: Competition Brisket Roundtable...

Postby outlaw » Thu Jul 27, 2017 3:40 pm

k.a.m. wrote:
Ranchertx wrote:What kind of flavor profile seems to be hitting final tables most now in Texas? Is a sweet profile hitting or, more traditional flavors?

While I cannot speak for every contest but talking with my taste judges and viewing the winners. A medium to heavy sauce cooked on and middle of the road sweet.


That's distressing to hear. Im not a comp guy in BBQ but I do some steaks. I don't like anything sweet on beef, I think it masks the flavor. Pork? Sure, but just not beef.
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Re: Competition Brisket Roundtable...

Postby GRailsback » Thu Jul 27, 2017 3:42 pm

KAM

Do you ever see the possibility of the sanctioning bodies ever regulating that out of the beef category?
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Re: Competition Brisket Roundtable...

Postby Ranchertx » Fri Jul 28, 2017 9:43 am

outlaw wrote:
k.a.m. wrote:
Ranchertx wrote:What kind of flavor profile seems to be hitting final tables most now in Texas? Is a sweet profile hitting or, more traditional flavors?

While I cannot speak for every contest but talking with my taste judges and viewing the winners. A medium to heavy sauce cooked on and middle of the road sweet.


That's distressing to hear. Im not a comp guy in BBQ but I do some steaks. I don't like anything sweet on beef, I think it masks the flavor. Pork? Sure, but just not beef.


I agree. It seems like Comp Brisket now is so full of the strong broth flavor from injecting, then has a sweet pop to it from the rubs....it does not even taste like Texas BBQ anymore.
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Re: Competition Brisket Roundtable...

Postby k.a.m. » Fri Jul 28, 2017 11:46 am

GRailsback wrote:KAM

Do you ever see the possibility of the sanctioning bodies ever regulating that out of the beef category?

Personally no I do not see that happening. Once cooked on it would be impossible for us to enforce as the head judge would have to assume what he or she is seeing.
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Re: Competition Brisket Roundtable...

Postby k.a.m. » Fri Jul 28, 2017 11:47 am

Ranchertx wrote:I agree. It seems like Comp Brisket now is so full of the strong broth flavor from injecting, then has a sweet pop to it from the rubs....it does not even taste like Texas BBQ anymore.

In search for the "One bite pop" is why we are where we are.
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Re: Competition Brisket Roundtable...

Postby GRailsback » Fri Jul 28, 2017 12:28 pm

I would be hard to determine where a flavor profile is coming from in the judging process. So you are probably right in that respect. But as far as the one bite pop and being where we are. Doesn't mean it is right, or necesarily good for the category.

I understand the saucing of ribs and chicken, and I can even stomach to injection of birds. But it jus seems sacreligious for it to go on in the beef category.
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Re: Competition Brisket Roundtable...

Postby js-tx » Thu Aug 03, 2017 3:11 pm

It's all about what the judges want on any given day. Local area and demographics plays a big role. So many people do the same thing(s) to their brisket, after awhile many of them taste the same. I don't care for sweet brisket but a little pop of flavor to balance the heavy salt/peppery, beefy taste can be nice.

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