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A judge at the Memphis in May comp told me my brisket bark was too salty, so I switched from kosher to diamond crystal salt.
He pulled me aside after the turn-in and said, 'Your smoke ring is perfect, but I can't taste the meat past the salt.' I was using Morton's kosher, measuring by volume. Switched to Diamond Crystal and started weighing it instead. The difference in crystal size and density was huge. Now I use 1/2 ounce per pound of meat, weighed, and the flavor balance is way better. Anyone else have a judge's critique that actually improved your process?
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the_iris6mo ago
Table judges don't give feedback, they just check the box.
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the_claire4mo ago
So you weigh your salt now? That's the real game changer, not just the brand switch. Good judges give notes you can actually use.
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milaj956mo ago
Was it a taste judge or a table judge who gave you that note? I had a table judge tell me my ribs were too tender once, falling right off the bone. That feedback made me pull them a bit sooner, and it really helped the texture.
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finley_owens6mo ago
Honestly, I think you got lucky with a judge who actually knew what they were talking about. Most of the time that kind of note is just personal taste. You changed your whole process based on one person's opinion, but what if the next judge thinks it's under seasoned? You can't please everyone, so chasing one critique might just mess up your own style.
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