Annual BBQ Brisket Competition

1. Appearance

· Color: The brisket should have a rich, mahogany color with a well-developed bark.

· Presentation: Slices should be uniform, neatly arranged, and look appetizing with no

visible blemishes or burnt spots. Moisture should be visible but not excessive.

2. Tenderness

· Texture: The brisket should be tender enough to pull apart easily but not fall apart or be

mushy. It should maintain structure when sliced and have a pleasant chew.

· Pull Test: Judges often hold a slice by both ends and gently pull. The slice should break

apart with gentle pressure, indicating ideal tenderness.

3. Taste

· Flavor Balance: The seasoning should complement, not overpower, the natural beef

flavor. Smoke should be present but not harsh.

· Palate Appeal: The brisket should deliver a pleasing blend of smoke, seasoning, and meat

flavors. Overly salty or heavily spiced entries will likely be marked down.

· Sauce: If used, sauce should enhance but not mask the brisket’s taste.

Sauce is NOT mandatory.

4. Moisture

· Juiciness: Brisket should be moist but not wet or greasy. Juices should be retained in each

slice, avoiding dryness or excessive fat.

5. Aroma

· BBQ Scent: The aroma should evoke smoke, seasoning, and cooked beef. An unpleasant

or off-putting scent can lower scores.

6. Overall Impression

· X Factor / Creativity: Judges may look for something memorable or distinctive, such as

exceptional balance or a standout presentation.

· Would You Eat More?: An excellent brisket makes the judge want another bite.

Weighted Scoring

Category Weighting (KCBS)

Taste - 55%

Tenderness - 30%

Appearance - 15%