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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 08-27-2009, 02:10 PM   #1
dreed
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Default Burnt Ends

We have hit a stall with our brisket, finishing top 20, but can't seem to break the top 10. Do you think burnt ends are a must in order to do well at comps? How many top 5 briskets include burnt ends?
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Unread 08-27-2009, 02:19 PM   #2
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always
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Unread 08-27-2009, 02:24 PM   #3
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I agree always!
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Unread 08-27-2009, 02:28 PM   #4
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No ends no check
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Unread 08-27-2009, 03:16 PM   #5
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gotta have 'em
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Unread 08-27-2009, 03:32 PM   #6
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But don't think BE's will get ya 20 spots!
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Unread 08-27-2009, 03:40 PM   #7
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Burnt ends, or some variation of them, are always good eats.

But, they have to be cooked well enough to get a high score from the judges.

We have used lots of variations of chopped, sliced, chunked, and burnt ends with mixed results.
Seems like we had to cook the meat right for the Judges to like it.
Go Figure......

One of the highest scores (but not placings) for brisket was just slices that run all the way across the box and were (apparently) cooked well.

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Unread 08-27-2009, 04:52 PM   #8
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done well with out them
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Unread 08-27-2009, 05:23 PM   #9
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What are burnt ends??
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Unread 08-27-2009, 05:28 PM   #10
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Quote:
Originally Posted by Rub View Post
What are burnt ends??
If you really don't know, I ain't about to tell ya!

You whoop all our asses allready without any help!

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Unread 08-27-2009, 06:52 PM   #11
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Thanks Guys
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Unread 08-27-2009, 07:13 PM   #12
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How many of you burnt end turner-inners (is that a word?) are actually making burnt ends (separating the point and putting it back in the cooker to continue cooking) vs. turning in chunks of either the flat or the point (no additional cooking)?
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Unread 08-27-2009, 07:17 PM   #13
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Quote:
Originally Posted by Ron_L View Post
How many of you burnt end turner-inners (is that a word?) are actually making burnt ends (separating the point and putting it back in the cooker to continue cooking) vs. turning in chunks of either the flat or the point (no additional cooking)?
Without additional cooking, they'd jsut be chunks of flat or point.

Is KCBS thinkin we need a re-cook rule in place here too?
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Unread 08-27-2009, 08:15 PM   #14
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Come on Rub. You know what burnt ends are.

I'll show you how to make burnt ends if you give me a few winning recipes.
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Unread 08-27-2009, 08:45 PM   #15
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Burnt Ends, I have played with them in the past. But a good brisket is still a good brisket with out them. So no we do not use them.
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