Originally Posted by monty3777
I tend to look at burnt ends the same way I look at the money muscle in pork. Sure, you don't have to turn it in, but why wouldn't you so long as you cooked it correctly?
that's how I feel. I frickin love burnt ends and I think a good looking slice of brisket and a burnt end popper for any judge is a damn fine treat. But again, this is our first comp so what do I know.
(To forum): how much do you trim down your brisket prior to smoking, do you trim all the fat off or leave a bit on one side?