KCBS tenderness criteria is based on "the small window" between "not done" and "overcooked". I was taught by one of there long time instructors that there tenderness criteria was set to fall in this small window in order to "challenge" the cook to hit the mark. As far as taste, I have no idea what they're looking for.
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Team: PURE. Custom Vertical Smoker, UDS, Old Chargrill with cast iron grates
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