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That judging gig in Memphis made me rethink my whole cook
I volunteered at a smaller sanctioned event outside Memphis back in June, just to see the other side of the table. The head judge called out my brisket for being over-trimmed, said the flat was too thin and it dried out at the edges. I'd been doing my packer trim the same way for 12 years, thought it looked clean. He pulled me aside after and showed me his own cook from the night before, barely any trim, just the hard fat cap. I went home and tried his method on two 14 pound briskets, and the difference in moisture was night and day. Has anyone else changed their trim after getting direct feedback from a judge, or do you stick with your routine no matter what?
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ryan_hart3820d ago
Man, that hits home. It’s like when you get so locked into your own way of doing things that you stop seeing the obvious flaws. Same thing happens with my lawn care routine, I trimmed the same lines for years until a neighbor pointed out I was scalping the edges. Sometimes you need someone outside your head to show you what you’ve been missing. Good on you for actually trying his method instead of getting defensive. That’s the real lesson, sticking to a habit just because it’s familiar is usually a trap.
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