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K-Train
10-19-2011, 10:26 AM
Howdy,
I've only cooked in two contests so far. Brisket (no surprise) has been our lowest score. In my thinking ours aren't "burnt" enough and are too close to what we turn in for slices. How long do you guys put your be's back in the smoker for? Thanks for any and all help.:thumb:
Keith
Fat Maxine's BBQ

bover
10-19-2011, 10:44 AM
For us, the BEs go back in the drum for the entire time that the flat is resting. Usually that's around 4 hours or so.

rooftop bbq
10-19-2011, 11:26 AM
they dont need to be burnt. just cube your burnt ends an hour before turn in throw some of your rub on them with a little extra brown sugar, foil them in a tray and and put them in the smoker. the sugar will carmalize on them and they'll be ready to go

Sledneck
10-19-2011, 11:26 AM
You guys cube them or put the point back on whole? Wrapped or open?

southernstyle
10-19-2011, 11:31 AM
read this. http://www.bbqbug.com/forums/bbq-contests/703-award-winning-competition-brisket.html

Scottie
10-19-2011, 11:41 AM
I dont separate and mine are done when the flat is done...

CivilWarBBQ
10-19-2011, 11:57 AM
If you make "true" burnt ends - black and crunchy on the outside - you will be murdered by KCBS judges. If there is unrendered fat in your point, they will score you down for that too.

What they like is basically cubed flat, so it sounds like you aren't far off rignt now.

K-Train
10-19-2011, 12:06 PM
Thanks. This has all been helpful. Keep it coming.:clap2:

Sauced!
10-19-2011, 12:07 PM
you don't need burnt ends in your box to score well in brisket. just need to cook the brisket right to begin with.

INmitch
10-19-2011, 12:29 PM
^^^^^^^^What he said:thumb:^^^^^^^^

jbrink01
10-19-2011, 12:40 PM
I cook the brisket whole. After the flat is done I seperate the point and flat. Rest the flat and cook the burnt ends another 1 - 2 hours depending on size of the point.

musicmanryann
10-19-2011, 12:46 PM
^^^^^^^^What he said:thumb:^^^^^^^^

Feel free to elaborate. I'll get my notepad. :becky:

K-Train
10-19-2011, 12:51 PM
We cook it as a packer cut. Then seperate the point and flat. We cube the point and put it in a pan and coat them with a little sauce. Me thinks from what I'm picking up that we need to put the cubes on longer. I also will try adding a little brown sugar as one of you recommended.
Keith
Fat Maxine's BBQ

Divemaster
10-19-2011, 01:22 PM
If you make "true" burnt ends - black and crunchy on the outside - you will be murdered by KCBS judges. If there is unrendered fat in your point, they will score you down for that too.

What they like is basically cubed flat, so it sounds like you aren't far off rignt now.

Actually, I think most teams cube the point.

I split my packer prior to cooking and cook them both the same. When the flat comes off, I cube the point, add some seasoning and sauce, and put it back into the cooker until they are done. Notice I didn't put a time on it, there are times they are done in an hour and times they take closer to three hours... Any way, this is what they look like when they are ready...
http://i220.photobucket.com/albums/dd35/Divemaster_album/Divemaster_Food/General%20Cooks/2010-12-04011.jpg

http://i220.photobucket.com/albums/dd35/Divemaster_album/Divemaster_Food/General%20Cooks/DSCF2250-1.jpg

http://i220.photobucket.com/albums/dd35/Divemaster_album/Divemaster_Food/General%20Cooks/DSCF2509.jpg

bover
10-19-2011, 03:30 PM
Wow Jeff. I damn near licked my screen looking at those pics. Beautiful!

Stoke&Smoke
10-19-2011, 05:45 PM
Nice Jeff! Now I'm hungry!

boogiesnap
10-19-2011, 06:06 PM
i put the point back in whole, in a covered pan after reseasoning a little.

after an hour or so, it comes out of the pan to get a little crunchy.

back into the pan to finish rendering. sauced, cubed and turned in.

my BE's are great...my flat, not so much.

lazy butt
10-19-2011, 07:24 PM
nice burnt ends, making me hungry :eusa_clap

Rookie'48
10-19-2011, 09:32 PM
Ditto what Josh ^^^^^ said!

Brewer
10-19-2011, 10:52 PM
I separate the flat and point when the flat goes in the cambro. I cube the point in large chunks and put them in a 4" half steamer pan covered with foil for another 1-2 hours while the flat rests.

Here's an example of our burnt ends:

http://www.facebook.com/photo.php?fbid=232158006834711&set=a.232157906834721.67594.184034871647025&type=3

CivilWarBBQ
10-20-2011, 01:25 AM
Actually, I think most teams cube the point.


I wasn't commenting on what teams do, but what judges do.

At least here in Georgia, true burnt ends are a two-edged sword. For every judge that appreciates them there seems to be an elderly judge that perceives them as "burned and tough".

Sauced probably had the best advice that you don't have to include them - although I have heard a judge make the comment "they would have given that box a perfect score had it contained burnt ends". Of course I pointed out to him that you are only supposed to score what is in the box.

My team works by the axiom that we don't think the BEs are absolutely perfect we will leave them out unless the slices are not as good as we'd like them to be. If the slices are great we'll send them in alone rather than run the risk of losing points because of a judge that doesn't like burnt ends.

EDIT - also, all five of our team members love BE's so if we don't turn them in it means more of the good stuff for us!

Divemaster
10-20-2011, 08:25 AM
My team works by the axiom that we don't think the BEs are absolutely perfect we will leave them out unless the slices are not as good as we'd like them to be. If the slices are great we'll send them in alone rather than run the risk of losing points because of a judge that doesn't like burnt ends.

I couldn't agree more! While we make BE's every time, they only go into the box about 50% of the time. You have to be careful that they don't pull down the scores on the rest of the box.

Big George's BBQ
10-20-2011, 08:28 AM
Jeff those look amazing

HarleyGirl14226
10-20-2011, 11:58 AM
^^^^^^^What he said! ^^^^^^^