That comp judge who called my ribs 'too clean' at the Jackson County fair

Last September I pulled my first brisket off the smoker at the Jackson County fair. A judge walks up after the amateur round, points at my ribs, and says "you trimmed all the flavor off these, kid." He was a 30 year vet from a Kansas City team. I spent 12 hours on those racks, bark was perfect, but he was right about the render. I trimmed the fat cap too thin and lost the moisture. Has anyone else gotten feedback that stuck with you for months and changed your whole process?

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the_piper16d ago

Got a judge once tell me my pulled pork tasted like "diet food with smoke." That one hurt, but honestly my dry rub needed way more salt and sugar. Took me a month to stop being salty about it too.