Burnt Ends: Chewy or Melt in Your Mouth???

Q-Dat

Q-Dat

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Just curious to see what the perception is of what most judges like when it comes to burnt ends.

At this point I am confident that I can give them anything they want, now I just have to figure out what they want.
 
From my perspective, they should be melt in your mouth, but not because they are a big glob of fat.
 
roksmith said:
From my perspective, they should be melt in your mouth, but not because they are a big glob of fat.
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Well thats what I am turning in. They are not fatty but very very tender.
 
Tender an tasty make my day.
Be very mindfull of a big gob o fat, big turn off.
Ed
 
Burn't ends are treated as garnish up here in the left out corner of the nation. That said...I make sure when I turn them in "as garnish" they are melt-in-your-mouth awesome!
 
When I took a judging class I asked Mike Lake specifically for the ideal texture of burnt ends, and he said it doesn't matter because the judges will only be judging you on the sliced brisket. I'm sure not every judge goes by this, but he said they are only included in the box as a bonus for the judges and should be treated as garnish.
 
BurntFinger_Jason said:
When I took a judging class I asked Mike Lake specifically for the ideal texture of burnt ends, and he said it doesn't matter because the judges will only be judging you on the sliced brisket. I'm sure not every judge goes by this, but he said they are only included in the box as a bonus for the judges and should be treated as garnish.
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I find that pretty disturbing. :mad2:
 
Are we talking KCBS? I definitely was not told that in the judging class I attended :crazy:

BurntFinger_Jason said:
When I took a judging class I asked Mike Lake specifically for the ideal texture of burnt ends, and he said it doesn't matter because the judges will only be judging you on the sliced brisket. I'm sure not every judge goes by this, but he said they are only included in the box as a bonus for the judges and should be treated as garnish.
Click to expand...
 
BurntFinger_Jason said:
When I took a judging class I asked Mike Lake specifically for the ideal texture of burnt ends, and he said it doesn't matter because the judges will only be judging you on the sliced brisket. I'm sure not every judge goes by this, but he said they are only included in the box as a bonus for the judges and should be treated as garnish.
Click to expand...



I believe you, but that just doesn't make much sense to me. To some people(including this guy) the burnt ends are the preferred part over the slices. If that is the process being used then they need to just make it a rule of sliced brisket only.
 
Q-Dat said:
I believe you, but that just doesn't make much sense to me. To some people(including this guy) the burnt ends are the preferred part over the slices. If that is the process being used then they need to just make it a rule of sliced brisket only.
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That'll work...more ends for me! :becky:
 
We've turned in only burnt ends in KCBS and did quite well. No slices included- it was way over cooked. Ahhh, the early years.
 
Oh yeah- the original question- I can't imagine anybody wanting chewy. Melt in your mouth for me.
 
Melt in your mouth definitely. And for KCBS I was taught that if it's in the box it gets judged. No such thing as "garnish" meat.
 
I'd say melt in your mouth...kind of the texture of overcooked juicy flat. However, from my limited judging experience, i will say that added burnt ends better be as good as your slices. Same with slice pork and pulled pork in one turn-in. Recently i've tasted pork and brisket turn-ins where my score was lowered because one part of the turn-in was drier, tougher, less flavorful than another part of the box. For me as an aspiring cook, it is very disheartening to lower a score on really good brisket slices because someone put really bad burnt ends in a box. Same for pork. However, if you put it in the box, i believe most judges will taste each part and score it as a whole.
 
Carnivorous Endeavors BBQ said:
I'd say melt in your mouth...kind of the texture of overcooked juicy flat. However, from my limited judging experience, i will say that added burnt ends better be as good as your slices. Same with slice pork and pulled pork in one turn-in. Recently i've tasted pork and brisket turn-ins where my score was lowered because one part of the turn-in was drier, tougher, less flavorful than another part of the box. For me as an aspiring cook, it is very disheartening to lower a score on really good brisket slices because someone put really bad burnt ends in a box. Same for pork. However, if you put it in the box, i believe most judges will taste each part and score it as a whole.
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My flat is pretty good, but I have a system that is allowing me to nail burnt ends every time. They are better than my flat in my opinion.

If I thought it wouldn't freak the judges out I would turn them in alone!
 
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