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Spent 14 hours on a brisket at a contest in Waco and the judge gave me a 5 for tenderness
I ran my offset with post oak all night and wrapped in butcher paper at 165 like I always do. Pulled it at 203 and it probed like warm butter, so I was feeling good going into turn-in. The comment card just said tough and dry, which made me want to flip the table. I have cooked maybe 60 of these and never gotten a score that low on tenderness. Anyone else had a judge card that made zero sense for the meat you turned in?
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ryan95213h ago
A 5 for tenderness when it probed like butter? That judge must have been eating a different brisket than the one you turned in. Did you happen to slice it against the grain or was the flat just giving you problems?
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