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Guy at the Fort Worth Stock Show told me my brisket was "too smoky to judge fair," and now I'm second guessing my whole wood pile
Last month I was at the Fort Worth Stock Show and a judge pulled me aside after turn-in and said my brisket was "too smoky to judge fair." I use post oak and pecan, nothing crazy, and I keep my fire clean with a bed of coals. He told me the smoke ring was thin and the bark was ashy, which stung because I thought it was my best cook in 2 years. Now I'm hearing two sides from everyone I talk to. Some pitmasters say you need that heavy smoke to stand out in a contest, and the judges who don't get it are just used to oven meat. Others say clean blue smoke is the only way and any ash taste means you're cooking dirty. I get that both can be true depending on the sanctioning body. But I'm sitting here with a 14 pound packer and a wood pile wondering if I should switch to all charcoal and chunks for my next competition in Glen Rose. Was that judge right that a heavy smoke profile costs you points, or should I just cook my style and let the chips fall?
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amy_craig2810d ago
It's just BBQ, not brain surgery.
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