A judge told me my brisket was too salty at a Memphis competition last fall

He said the rub was overpowering the meat flavor. I'd been using a full cup of my usual rub mix on each packer cut. For the next month, I cut it back to a half cup and focused more on the smoke. The bark still formed well but the beef taste came through much better. I placed third at a smaller event in Nashville after making that change. Has anyone else had a judge give specific advice that actually improved your results?

1 comments

1 Comment

paul_morgan4h ago

Honestly, that's a win when a judge gives you something you can actually use. I had one tell me my ribs were "mushy," which just meant I was wrapping them way too long. Cutting the wrap time by half fixed the texture completely. Sometimes they actually know what they're talking about.