Bigmista
somebody shut me the fark up.
Should burnt ends have some crispness or bark on the outside or just be tender all over like cubed point?
Neil, I'm a master judge and a cook.
I can tell you that here in the Southeast, KCBS judges will kill you on tenderness if you turn in anything in a brisket box that could be described as "chewy" or "crispy". They equate it to "tough" and will likely hit you with a 5-7 score.
I understand it may be different in other regions, but down here these days KCBS judges define a "burnt end" as "soft cube of brisket, not necessarily from the point".
Neil, I'm a master judge and a cook.
I can tell you that here in the Southeast, KCBS judges will kill you on tenderness if you turn in anything in a brisket box that could be described as "chewy" or "crispy". They equate it to "tough" and will likely hit you with a 5-7 score.
I understand it may be different in other regions, but down here these days KCBS judges define a "burnt end" as "soft cube of brisket, not necessarily from the point".
Neil, I'm a master judge and a cook.
I can tell you that here in the Southeast, KCBS judges will kill you on tenderness if you turn in anything in a brisket box that could be described as "chewy" or "crispy". They equate it to "tough" and will likely hit you with a 5-7 score.
I understand it may be different in other regions, but down here these days KCBS judges define a "burnt end" as "soft cube of brisket, not necessarily from the point".
As a judge we are to judge what is presented - some teams put in true burnt ends and some just put in cubed point. I'll judge each according on how well it is done for Appearance, Taste, & Tenderness. My personal preference (doesn't come into play when I'm judging) is for true burnt ends with a little crispyness to the bark and that awsome flavor, but all too often I just get cubed point. I often wonder if the team really knows what a true burnt end is! Just like many judges don't really know what a true burnt end is. We judge what we get.
Neil, I'm a master judge and a cook.
I can tell you that here in the Southeast, KCBS judges will kill you on tenderness if you turn in anything in a brisket box that could be described as "chewy" or "crispy". They equate it to "tough" and will likely hit you with a 5-7 score.
I understand it may be different in other regions, but down here these days KCBS judges define a "burnt end" as "soft cube of brisket, not necessarily from the point".
Wow, your painting a picture with a brush that does'nt belong to you. How did you become spokesperson for all KCBS judges "there in the southeast" ? Are your statements 100% agreed upon by all Southeast KCBS judges? Was there a class that instructed all Southeast KCBS judges to give a certain score for meat in a certain condition?
Did KCBS rules committiee rewrite the rules and make a definition for "burnt ends" as "soft cubes of brisket, not necessarily from the point".
If you want to present your thoughts as personal opinion, then I can roll with that, but to indicate them as fact from KCBS or "All Southeast judges" then that's not right.
Ed
Wow, your painting a picture with a brush that does'nt belong to you. How did you become spokesperson for all KCBS judges "there in the southeast" ? Are your statements 100% agreed upon by all Southeast KCBS judges? Was there a class that instructed all Southeast KCBS judges to give a certain score for meat in a certain condition?
Did KCBS rules committiee rewrite the rules and make a definition for "burnt ends" as "soft cubes of brisket, not necessarily from the point".
If you want to present your thoughts as personal opinion, then I can roll with that, but to indicate them as fact from KCBS or "All Southeast judges" then that's not right.
Ed