Had to choose between ribs and brisket at our comp, picked brisket, got schooled

Last Saturday at the Hickory Hollow comp outside Nashville, I had one smoker and a 6 AM start. Two entries due by noon, and no way to fit both, so I chose brisket over ribs, thinking bigger cut equals bigger points. Bad move. My brisket came out tender but my trim left a fat cap like a hockey puck in one spot, and the judge's score sheet said 'uneven surface'. Meanwhile my buddy's ribs got a 9 on appearance, and he just used a basic rub and a 3-2-1 method. I should've stuck with what I practice weekly, not what sounds impressive. Has anyone else frozen up on entry choices and then kicked themselves after seeing scores? What's your tiebreaker when you only have one pit?

0 comments

0 Comments

No comments yet

Be the first to share your thoughts on this discussion.