We stopped trying to turn in burnt ends at the end of last year. My personal experience is that I do a lot better without trying to perfect two different cuts of meat. Although, I cook a mean burnt end, I have found that they can hurt me a lot more than they help if I don't catch all the fat from the pieces. This year, I am not aware of a judge substantially dinging us for not turning in burnt ends. We have competed in 9 comps so far this year, and in brisket we have two 1sts, two 2nds, and a 3rd. All of those came without burnt ends in the box. So, if you can cook your flat perfectly, you shouldn't worry about the burnt ends. :thumb: