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Vent: local comp judge told me my rub was 'too subtle' and it still bugs me
I was at a small KCBS event outside Tulsa last month, just there to watch and learn, and one of the judges came over to my buddy's tent after the scores came back. We were chatting about how the brisket placed, and she flat out said my rub was too subtle, that it got lost against the smoke. Now, I've been doing this for about 6 years, mostly backyard with a few comps under my belt, and I've always aimed for that layered flavor, not a wallop of salt and sugar. But hearing that made me question whether I'm overthinking it, especially since the top teams around here all seem to lay it on thick. I pulled my pork shoulder the next weekend and did a side by side, one with my normal rub, one with double the amount. The double version won with my family, hands down, and that stung a little because I thought restraint was my strength. Has anyone else had a judge's throwaway comment actually change how they season, or am I just chasing a trophy that doesn't care about finesse?
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