[Dustaway]

I tried something different for the Royal this year in the invitational I took a CAB brisket and trimmed it up even then scored the whole thing down to the fat layer in about one inch squares seasoned and cooked it until it felt like butter then sauced it up looked really. took them out of the sweet spot they were nice but you just can't fake good burnt ends and the judges knew it also I scored way down and I believe it was those darn burnt ends. I remember what Dr. BBQ said one time long ago on a radio interview that burnt ends can kill you if they are not right DON'T turn them in they can't judge you for whats not in the box.