Loading…
0
That judge's 'too much smoke' take still bugs me from the Franklin event
At the Austin BBQ festival last fall, a pitmaster judge told me my brisket had too much smoke flavor and docked me points. I get that some folks want a cleaner profile, but I've been running post oak at 250 for 12 hours and that deep bark is what got me invites to cook for two wedding parties this summer. She said, 'You're cooking for judges, not for flavor,' and that stuck with me, but I think she missed the point of what backyard BBQ fans actually crave. Has anyone else had a competition judge kill them for bold smoke, or am I the odd one here?
1 comments
Log in to join the discussion
Log In1 Comment
charlesj4614d ago
Stick with your smoke, man. I took the same hit once and just dialed it back a tiny bit on the wood, kept the bark heavy, and the next comp I placed top five. Judges got their own thing going on, but the folks paying for barbecue at weddings are the real vote of confidence.
-1