The World of Competition BBQ

[BigBlaster22]

shouldnt keep seafood and meat in same cooler

[BeeRich33]

What's yer secret to moist brisket?

[SmokeInDaEye]

@BeeRich33 I inject it with some liquid then make sure not to over cook it, taking it low and slow to about 185 degrees internal.

[BeeRich33]

@SmokeInDaEye Done it. Over and over again. Brined it, even. Check my vids, as it's been some time. A Thanksgiving turkey on hot smoke right now.

[Sparrow2ph]

where is the site of this event?

[SmokeInDaEye]

@Sparrow2ph It was in Monmouth County NJ though there are hundreds of BBQ contests across the country year round.

[MartinGuitarLover1]

awesome vid

[bulldog4570]

what kind of weber smokers are you using??

[BeeRich33]

@bulldog4570 WSM 18".

[strandedinidaho]

Thanks for the video. How did you do in the competition?

[SmokinHotButts]

Thx-neat vid!

[FNOZMAN]

Hello. The fat on pork is a lot of flavor. Do you leave any for the judges?

[SmokeInDaEye]

I cook some of it but never turn it in. Keep in mind, judges only try a few bites and don't want a mouth full of fat.

[FNOZMAN]

GREAT point-thank you.

[hearse71]

Very nice video, really gives a good sense of the competition atmosphere. How big of an area are you alloted for your setup. I know you at least need a 10 x 10 canopy. Also do you need to bring your own fresh water supply? I hope to compete this year, that why the questions.

Thanks

[SmokeInDaEye]

Not sure where my other reply went but most sites are 20x20. 2 10x10 canopies work well. Check out the BBQ Brethren website for great info for first time competitors plus my blog.