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  • #16
    Originally posted by curious aardvark View Post
    could have been on the guys hands when he put the meat in the tray.
    Maybe . . .

    Originally posted by Richtee View Post
    Sooo Rich Parker/IBQ'in outta MI here..great cooker. Got Grands all over..WON Sam's Club overall last year for 50K... :
    but not very likely.

    Sounds like he knows how to prep a turn in box.

    Dave
    CUHS Metal Shop Reverse Flow
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    "All welcome, take what ya need, share what ya know. " -- Richtee, 12/2/2010

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    • #17
      My limited judging experience (7-8 times - I've done more of those than comp cooks) is that the noobie judges don't go to the trouble to do a comment card. Just my gut here...
      Glen
      Large Vertical & 3 UDS (Illini drum by Bubba before he went big-time)
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      • #18
        Other than the tremendous expense of competing, THAT is why I stopped competing... judges are all over the place. It's all subjective, you are at the mercy of someone who may or may not know what good Q is.


        Drinks well with others



        ~ P4 ~

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        • #19
          Originally posted by HawgHeaven View Post
          Other than the tremendous expense of competing, THAT is why I stopped competing... judges are all over the place. It's all subjective, you are at the mercy of someone who may or may not know what good Q is.
          TRUTH....
          Just because you welded some shit together doesnt make it a WSM.

          Twitter: @GrubSeeker

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          • #20
            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
              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
              sigpic
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              • #22
                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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