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Competition BBQ *On Topic Only* Discussion regarding all aspects of Competition BBQ. Experiences competing or visiting, questions, getting started, Equipment, announcements of events, Results, Reviews, Planning, etc. Questions here will be responded to with competition BBQ in mind.


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Unread 09-18-2013, 09:37 AM   #1
Smokin' Gnome BBQ
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Default what is a bad burnt end

I hear a lot of teams say " don't put burnt ends in the box if they aren't perfect" . what makes a perfect burnt end. I have been turning in tender, not fatty, "moist" and flavorful burnt ends and it doesn't seem to make a difference between just slices or endz and slices. Anyone know what a judge (or anyone else) considers a good vs. bad burnt end?
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Unread 09-18-2013, 10:21 AM   #2
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Funny you asked, we had some really horrible burnt ends at our last comp, the briskets got done about two hours earlier then normal(goofy weather and the pit was just not happy), we let them rest for five hours waiting for turn-in, by then all the fat had melted out of the point leaving nothing but dry burnt ends, STUPID me, we turned them in and got hammered!!(brisket is normally our best category)
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Unread 09-18-2013, 10:29 AM   #3
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Quote:
Originally Posted by Smokin' Gnome BBQ View Post
what makes a perfect burnt end.
If you find out please let me know.
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Unread 09-18-2013, 11:31 AM   #4
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I have never had a "perfect" BE but have judged many excellent ones.

They are crunchy and dark on the outside...soft flavorful on the inside. Tastes like a ribeye steak.
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Unread 09-18-2013, 11:34 AM   #5
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No resistance when you are chewing it. Not mush, as it should hold it's shape when slicing. But melt in your mouth.

When in doubt, leave it out....
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Unread 09-18-2013, 11:40 AM   #6
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I have had a problem with mine overcooking lately to where they are just too rendered and don't want to stay together when slicing.
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Unread 09-18-2013, 11:45 AM   #7
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this one did not suck.
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Unread 09-18-2013, 11:48 AM   #8
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this one did not suck.
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Unread 09-18-2013, 12:34 PM   #9
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To your original subject question, "what is a bad burnt end", stop by our site at Keystone. I usually have a great example of a bad burnt ends.

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Unread 09-18-2013, 01:00 PM   #10
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I tried to make them, and I didn't like the sweetness of the bbq sauce on them. I mixed 1/2 sauce and 1/2 au jus. Do y'all (and the judges) like the sweetness, or do you use a sauce that isn't sweet?
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Unread 09-18-2013, 01:29 PM   #11
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If tasting your burnt ends causes unmentionable parts of your body to jump to life...put them in the box. Otherwise leave em out. Lol
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Unread 09-18-2013, 01:59 PM   #12
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Quote:
Originally Posted by TooSaucedToPork View Post
If tasting your burnt ends causes unmentionable parts of your body to jump to life...put them in the box. Otherwise leave em out. Lol
those would be some winning endz!
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Unread 09-18-2013, 02:01 PM   #13
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I have actually been cubing up the point, reseasoning and saucing prior to putting them back on the cooker. I cook SUPER hot so the render pretty quick.
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Unread 09-18-2013, 02:04 PM   #14
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Quote:
Originally Posted by Rich Parker View Post
I have had a problem with mine overcooking lately to where they are just too rendered and don't want to stay together when slicing.
You've been called in brisket everytime I've been around ya this year?
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Unread 09-18-2013, 04:49 PM   #15
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I think scottie nailed it. Crispy crust and just melts in your mouth!
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