Taste of Competition Brisket

Well,I'm no expert,but have tasted an assortment.

I also am priviledged to cook with some master judges.

We have a bunch of experienced judges and fine cooks here,that will have a variety of opinions.

As a judge,I look for one that tastes like BEEF.

Many judges seem to like a hint of sweet,with just enough salt,and a tiny bit of back heat.

Much sauce will kill you ,instantly.

Smoke is difficult to penetrate through large hunks of meat.

Because of its long cook times,brisket can oversmoke[ bitter,acrid,etc]

A nice aroma[ supposedly not judged]/taste of light smoke is nice.

The thought is that the seasoning will come from the heavy flavorful ,somewhat crusty bark exterior.

Texas contests do not allow sauce in the box,only cooked on the meat.

Texas and places in the heart of brisket county,would say "never sweet".

The Kansas area states, and some of the southeast, feel everyone likes a little sweet.

Now ,I didn't say that no one painted the back of the slices with brisket juice/sauce mixture.

A hint of spice,but not anything that stands out-or especially offends the taster.

The judge may only take one,or two bites,so cooks try to impact them then-without overwhelming.

Traditionalists would say all you need is salt,pepper,and a little garlic.

Some of us like a little heat with our food,but one judge that can't tolerate a hint of heat,and you may be done.

When you say taste,to a diner,they may consider how it eats,feels in the mouth,swallows,stimulates taste buds.

A judge will be giving a separate score for taste and then tenderness/texture.

It is that few degree range, that makes brisket.

It can be too tough to chew,or so tender it falls apart trying to remove it from the box.

It can be so tender and moist that it is mush in your mouth.

It can bite ok,but the longer you chew,the bigger and more dry it becomes.

It is not in the rules for KCBS,but some of the judging classes teach that" around " a 1/4" slice,held at each end,should pull "about" 1/4"-3/8" before breaking in two.

Texas may require it be the width of a number two pencil.

If it is cut thinner than that ,must be tough?

If it is cut thicker than that,must be falling apart?

Well,I better get-before someone accuses me of makin a Smokin' post.

Hope this helps a little.

Tom,

Thanks for the reply. Next Question. Because of the nature of Competition (in essence to give the judges what they are looking for) Would you all say that the best barbecue (as defined by "the best barbecue you ever tasted")is found at competition, at home, or at a Q joint?

Thanks,
Mark

Not sure what you want for an answer, Best is subjective.

Restaurant Q is different than Competition Q is different than I cook at home. Different audiences. Each of them has a "best" or maybe "better" is a good goal.

It's all subjective. You need to cook to your tastes. If you're in competition, you need to adjust to what the expectations of the judges "want" (and that's tough to know) and at home you can cook to how you like it.

They're just three VERY different target groups. "Best" is subject and will vary to the group you want to discuss.

I cooked brisket last week that the judges HATED, but my friends thought the leftovers, even after reheated, where better than anything I'd done for them or that they'd ever had in a restaurant.

The only fresh cooked brisket that I have ever tasted is my own. Any restaurant brisket that I have had has been cooked, cooled and warmed. I've never tasted competition Q. So unfortunately I have no frame of reference. For example, yesterday I served the seven briskets I cooked a few days ago. I thought they were tender and flavorful but definitely overcooked and dry. I had plenty of compliments that filtered back to me. And I know that most were genuine because they were fighting over the leftovers and I wasn't there when they actually ate, so no one had to say anything if they didn't want to. I was just wondering if you "had" to pick the winner of the "best brisket I ever ate" contest would the winners be primarily from competitions, restaurants or back yard smokers.

Just curious
Mark

Hey Smokin'

I forgot to ask. What did the brisket "taste" like that differentiated it from any of the thousands of other briskets that you have done?

To tag on what Smokin' said.

At a contest,the judges are full,tired,and used to getting sometimes poor quality brisket,that has set until it is dry and cold.

Often, they dread the last category of the day .

No one talks,as you focus on the chore at hand.

I find that when I can sit down at home at the table,all perceptions change.

A couple friends to swap tales with and Billy Joe Shaver on the music box.

A couple big pieces of buttered Texas toast,some fall apart tender sliced flat or chopped point with a little warmed defatted juice from the foil is a great start.

A few chopped Tx sweet onions and a chopped jap, a little chopped dill pickle,maybe some Cookshack mild sauce on the side to dip in.

Sides of a little slaw and ranch beans and an ice cold Shiner bock.

Now to me ,that's what a brisket tastes like.

quote:

Originally posted by Mark in Missouri:
[qb] Hey Smokin'

I forgot to ask. What did the brisket "taste" like that differentiated it from any of the thousands of other briskets that you have done? [/qb]

For me, I like Tom's response.

But I know you're trying to understand the "taste". Trying to describe a great brisket from an average brisket is impossible over the internet. We need to get you to a comp so you can taste. Papashaka and I are both entered this weekend in Sapulpa, OK (Tulsa)

You can also try to find a contest near you and just strike up some conversations with the teams and after last turn in (which is Brisket) you might be able to taste a slice or two.

The best brisket? It would be sliced about a 1/4" Not too thick, not too thin. It will have moisture, not dry. When you pull the brisket it will take a little tug to pull it apart. Too tender and it's hard to cut. Flavor, like Tom said, it should taste like really good beef.

All the rubs and all the sauces and all the hoo ha at contests is to give it a "WOW" factor, but at home, I've said I use a simple rub and smoke and everyone loves it...without any sauce.

Now that's what I'm talking about.

I'm sorry that I ask such weird questions. It's just that I like to understand the "why" as much if not more than the "how". After 15 years of cooking I feel like I can follow a recipe fairly well, I want to enjoy the whole experience of Q and it sounds like while competition and restaurant service have there plusses the experience really lies on the back patio with friends, fixins and an ice cold beer.

I guess I kind of feel like Laker's Phil Jackson. I am looking for the Zen of Q.

Thanks for putting up with me
Mark

No worries.

You REALLY need to stop by a contest to get a variation.

There are TONS of contests in KC and you're close enough to that. Get out meet some of the contestants and even offer to help.

Contest cooking will help anyone's skills. Trying to cook 4 entries to finish on time as well as getting scores from judges, will humble and make anyone happy.

Last weekend in Tulsa, I finished 15th overall, but would have won GC at three other contests if I scored that good, but there were some teams that were all hitting.

Smokin'- Is there a web site I can check that has a contest schedule for the Oklahoma area? I'd like to hit a couple when I fly in for a family visit in the Ardmore area, as well as road trip up to Ponca city. Thanks in advance- Brian

Smokin' should be on the road about now,trying to get set up and meats inspected at noon.

Here is the most comprehensive source around ,for sanctioned events.

National BBQ News