boy, if somebody could answer that question with each category...
From my perspective, they should be melt in your mouth, but not because they are a big glob of fat.
Do like I do, bite into each one before putting it into the box to make sure it's not full of fat.Tender an tasty make my day.
Be very mindfull of a big gob o fat, big turn off.
Ed
Do like I do, bite into each one before putting it into the box to make sure it's not full of fat.
I find that pretty disturbing. :mad2: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.
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.
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.
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.
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.