View previous topic :: View next topic |
Author |
Message |
SmokinOkie BBQ Super Pro

Joined: 16 Aug 2005 Posts: 2078
|
Posted: Wed May 21 08 6:24 am Post subject: Competition Entry Example - Smokin Okie Brisket |
|
|
Had several requests, so I thought I'd throw out some examples from our first year for discussion and learning purposes.
Some of my year one boxes are pretty fun, not sure they'll end up in public
Here's a brisket box.
Post your scores for appearance. After a couple of days, I'll post the real score and how well (or not so well) it did.
Russ
 |
|
Back to top |
|
 |
EastTennQcrew BBQ Super Pro
Joined: 23 Feb 2006 Posts: 1083 Location: Kingsport, Tenn.
|
Posted: Wed May 21 08 6:43 am Post subject: ? |
|
|
Looks pretty dang good. Wow, a smoke ring. How many people have gotten on here and said a pellet cooker can't do that.
Nice.
RandyE _________________ FEC 500
FEC 100 (2)
KCBS CBJ |
|
Back to top |
|
 |
Mike Lawry BBQ Super Pro
Joined: 18 May 2006 Posts: 2122 Location: Parts unknown
|
Posted: Wed May 21 08 6:43 am Post subject: |
|
|
No scores from me, but I like that you put the burnt ends in there also on the side. That gets you an extra point on apperance from me.
Mike Lawry. |
|
Back to top |
|
 |
Ranucci's Big Butt BBQ Super Pro

Joined: 25 May 2006 Posts: 1219 Location: Charlotte, NC
|
|
Back to top |
|
 |
pafisher BBQ Pro
Joined: 08 Jan 2008 Posts: 535 Location: Pa.
|
Posted: Wed May 21 08 8:56 am Post subject: |
|
|
a 7 for me ... the brisket looks great ,but the lettuce is a little low in a couple places... but id sure like to eat it .. _________________ southern pride SPK 500
ole hickory SSE |
|
Back to top |
|
 |
roxy BBQ All Star

Joined: 29 May 2005 Posts: 9329 Location: Wasaga beach, Ontario
|
Posted: Wed May 21 08 11:06 am Post subject: |
|
|
With a little extra lettuce in places that would be a 9 for sure..
I give it an 8.
Nice presentation Okie.. _________________ Chargriller Akorn
WSM
LIAR #100
_________________
Do not rely on a rabbits foot for luck, it did not work out too well for the rabbit... |
|
Back to top |
|
 |
HoocheeQue Newbie
Joined: 16 Nov 2005 Posts: 93 Location: Valley, Alabama
|
Posted: Wed May 21 08 6:11 pm Post subject: |
|
|
7 from me. as said before lettuce uneven on left side, and the top ends of the slices are chipped up (I wish I knew a foolproof way to prevent this in my own boxes). The burnt ends are a nice touch. _________________ Smokin' on the Hooch! |
|
Back to top |
|
 |
Bedlam BBQ BBQ Super Pro

Joined: 31 Aug 2006 Posts: 1610 Location: Broken Arrow, OK
|
Posted: Wed May 21 08 9:14 pm Post subject: |
|
|
Since we are only going by the picture, I'd give this an 8. The parsley in the lower part is hiding the brisket and the burnt ends "appear" to not be consistance in the amount of sauce on top. _________________ Steve
Stumper clone with Stoker
Bedlam BBQ
Competition Team |
|
Back to top |
|
 |
SmokinOkie BBQ Super Pro

Joined: 16 Aug 2005 Posts: 2078
|
Posted: Wed May 21 08 9:34 pm Post subject: |
|
|
Ow, you guys are tough (see, now I know how it feels)
Keep the comments coming, we'll discuss in detail in a few days when more comments come in.
Don't forget to put your score in |
|
Back to top |
|
 |
mds2 BBQ Super Pro
Joined: 10 Mar 2005 Posts: 1366 Location: Lincoln, Nebraska
|
Posted: Wed May 21 08 9:36 pm Post subject: |
|
|
I would say 9 on this. That is damn good looking brisket. _________________
The Saucy Lads BBQ Team |
|
Back to top |
|
 |
DaveyMac BBQ Fan
Joined: 19 Jan 2007 Posts: 231 Location: Knoxville, TN
|
Posted: Thu May 22 08 12:39 am Post subject: |
|
|
I'd say 8 only because I had lot's of time to look at it. I saw some sauce spots in the lettuce and a couple of ragged areas on the cut slices. But in an actual comp I doubt I'd have time to see all that so really I'd say a 9.
Very nicely done. _________________ My perfect recipe... meat and smoke.
Char-broil Silver smoker (slightly modified)
Stumps GF 222
Custom offset stick burner
KCBS CBJ |
|
Back to top |
|
 |
SIMPLE Q BBQ Pro
Joined: 13 Jun 2007 Posts: 683 Location: Three Points, TN
|
Posted: Thu May 22 08 4:51 am Post subject: |
|
|
9 real nice!!! _________________ Steve H
Simple Q Cooking Team
The Pork University |
|
Back to top |
|
 |
backyardpigs BBQ Fan

Joined: 22 Mar 2007 Posts: 176 Location: Broken Arrow, Ok
|
Posted: Thu May 22 08 5:10 am Post subject: 8 |
|
|
8, 9 if the parsley wasn't covering the meat. _________________ Mike C.
Broken Arrow, Ok
http://bbqclassifieds.net |
|
Back to top |
|
 |
mrcustomsteel BBQ Super Pro

Joined: 01 Mar 2005 Posts: 1997 Location: Bilings, still a Texan, MT
|
Posted: Thu May 22 08 9:58 pm Post subject: |
|
|
Looks great to me. Very informative thread. Couple of questions.
How close is that sauce to "pooling"? Especially on that burnt end in the front and on that tip of sliced.
The bark looks like you foil. Does anyone think judges are looking for a darker bark? I foil too so I'm very curious about this. _________________ D. Tillery
Texan transplanted in Billings, MT
www.mrcustomsteel.com |
|
Back to top |
|
 |
SmokinOkie BBQ Super Pro

Joined: 16 Aug 2005 Posts: 2078
|
Posted: Thu May 22 08 11:40 pm Post subject: |
|
|
Appearance:
988888
2 out of 21.
Quote: | How close is that sauce to "pooling"? Especially on that burnt end in the front and on that tip of sliced. | No, since I didn't get DQ's. I don't think you'll get pooling DQ unless it's off the meat, at least that's how I've seen it discussed inside the judges tent
Quote: | The bark looks like you foil. | Normally I don't like too, but if I finish 5 or 6 hours early, I had to. This was a tough contest, rained all night and the bark never set. |
|
Back to top |
|
 |
DaveyMac BBQ Fan
Joined: 19 Jan 2007 Posts: 231 Location: Knoxville, TN
|
Posted: Fri May 23 08 12:10 am Post subject: |
|
|
Thanks so much for the four versions of this thread! I think it really helps new or inexperienced competitors (like me) to find ways to improve in an area that is often overlooked. I know I've left a lot of points on the table because my team did not think it through enough!
I'll post my first two comps worth of boxes and let you pick at me for awhile.  _________________ My perfect recipe... meat and smoke.
Char-broil Silver smoker (slightly modified)
Stumps GF 222
Custom offset stick burner
KCBS CBJ |
|
Back to top |
|
 |
Sa-Mokin BBQ Super Pro

Joined: 24 Jan 2006 Posts: 1117 Location: Okrahoma
|
Posted: Fri May 23 08 1:45 am Post subject: |
|
|
SmokinOkie wrote: | Appearance:
988888
2 out of 21.
Quote: | How close is that sauce to "pooling"? Especially on that burnt end in the front and on that tip of sliced. | No, since I didn't get DQ's. I don't think you'll get pooling DQ unless it's off the meat, at least that's how I've seen it discussed inside the judges tent
Quote: | The bark looks like you foil. | Normally I don't like too, but if I finish 5 or 6 hours early, I had to. This was a tough contest, rained all night and the bark never set. |
Russ, that is not a bad looking first timers box at all, but 988888? Was that a KCBS contest or a Church Social backyard contest?  _________________ Sa-Mokin Competition Barbeque
Sa-Mokin Barbeque Sauce
http://www.Sa-Mokin.com |
|
Back to top |
|
 |
ralph weller BBQ Fan
Joined: 28 Feb 2008 Posts: 104
|
Posted: Fri May 23 08 9:37 pm Post subject: |
|
|
Russ, that is not a bad looking first timers box at all, but 988888? Was that a KCBS contest or a Church Social backyard contest? [/quote]
Not bad looking for first time but I would give it a 7.
Its hard to tell from a pic. but the slices appear to be pretty thick, shouldn't they be about the size of a #2 pencil according to KCBS? Also could be a littel more garnish to fill out box. Also the garnish covers the meat in a few sopts. JMO.
You did pretty good according to the scores though. |
|
Back to top |
|
 |
Sa-Mokin BBQ Super Pro

Joined: 24 Jan 2006 Posts: 1117 Location: Okrahoma
|
Posted: Fri May 23 08 10:22 pm Post subject: |
|
|
ralph weller wrote: | Russ, that is not a bad looking first timers box at all, but 988888? Was that a KCBS contest or a Church Social backyard contest?
Not bad looking for first time but I would give it a 7.
Its hard to tell from a pic. but the slices appear to be pretty thick, shouldn't they be about the size of a #2 pencil according to KCBS? Also could be a littel more garnish to fill out box. Also the garnish covers the meat in a few sopts. JMO.
You did pretty good according to the scores though. |
Actually there is not a brisket slice thickness rule for KCBS. I think the #2 pencil thickness rule is either MIM or IBCA. _________________ Sa-Mokin Competition Barbeque
Sa-Mokin Barbeque Sauce
http://www.Sa-Mokin.com |
|
Back to top |
|
 |
SmokinOkie BBQ Super Pro

Joined: 16 Aug 2005 Posts: 2078
|
Posted: Fri May 23 08 10:58 pm Post subject: |
|
|
KCBS does not have a RULE about thickness, but IBCA does. They won't even accept the box if it's not 1/4" (give or take a little)
They teach that in class and actually I think some judges who learned that INCORRECTLY score down if it's thicken or thinner. As it's not a rule, they can't knock you down for it (but they do) |
|
Back to top |
|
 |
|