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Hit 50 competition briskets this season and my worst one scored higher than my best backyard cook
Cooked my 50th brisket at the Smoke on the Square contest in Lockhart last month. The one I thought was trash, dry flat, messed up the wrap, got 7th place out of 42 teams. My backyard briskets that I'm proud of wouldn't even place at a small local event. Turns out judges want salty, simple, and consistent, not my fancy coffee rub experiment. Anyone else find out their best cooks don't score because they're trying too hard?
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