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New England BBQ Society

post #1 of 4
Thread Starter 

So, I am going to be in a competition judged by NEBS certified judges.  Anyone know what flavor profile they like?  Any tips for these judges?  Thanks in advance.

post #2 of 4
No idea what they like. I wish I WAS a judge ! Good luck , what are you cooking?
post #3 of 4
Thread Starter 

We will be cooking brisket, beef ribs, chicken & chili.

 

Here was one of our test cooks (yes I know I am with the grain...it was a 15lb brisket and it took a few slices to see where the grain went)

 

 

 

post #4 of 4
Looks nice. drool.gif
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