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  #20  
Old 07-13-2015, 11:31 AM
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We just got back from a comp in AZ this past weekend. And for the first time, I think the judges got it right for the most part.

I knew our brisket was too salty...I got 3 comment cards, 9-9-8, 9-8-7, 9-8-8. All had the 'too salty' box checked.

Over half the judges were Master CBJ's though. Which was good and bad.

NOW, with that being said. I really struggle w/ judging and how they can pull someone off street to fill a chair after giving them a brief crash course on judging. Also, the 'luck of the table' is another thing I struggle with. We tend to end up on tough tables, but I know that's all chance.
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  #21  
Old 07-13-2015, 11:53 AM
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Originally Posted by ThunderDome View Post
We just got back from a comp in AZ this past weekend. And for the first time, I think the judges got it right for the most part.
I knew our brisket was too salty...I got 3 comment cards, 9-9-8, 9-8-7, 9-8-8. All had the 'too salty' box checked.
Sounds like you made a rub change or if you used an injection, it was too salty
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Old 07-13-2015, 11:55 AM
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Same rub and injection combo.

Where I 'think' I went wrong was adding the brisket au jus to the premade au jus. Should just stick to the script
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