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A judge at the Plainview cookoff docked me 4 points and his one line changed my whole trim
Back in 2019 I was turning in brisket with a fat cap about a quarter inch thick because that is how my dad always did it, and a judge pulled me aside after scores came out and said the fat was steaming the bark instead of rendering. I started trimming down to a pencil width and cooking 25 degrees hotter for the first two hours, and my scores jumped 12 points over three contests. Anybody else get a piece of feedback at a cookoff that made you rethink something you had done for a decade?
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