HLSR World Championship BBQ Cook-off Brisket Pre-cook

Pitmaker demonstrates to Adolph Cruz, one of the heads cook of the Houston Livestock Show and Rodeo BBQ cooking team, Blowin' Smoke, how to cook on the BBQ Vault. Two weeks later, Adolph Cruz and Mark Jimenez of Blowin' Smoke win Grand Champion Brisket cooking on a Pitmaker BBQ Vault at the 2010 World Championship BBQ Cook-off at the Houston Rodeo.

Category:

Howto & Style

Tags:

• BBQ Vault
• BBQ Pit
• BBQ Smoker
• Brisket
• Smoking Ribs
• Insulated
• Vertical
• Smoker
• BBQ Cook-off

[zenbbqmaster]

There is a radiant hot spot at the rear most area of the bottom grate. This is alleviated by cooking with liquid in the water reservoir/drip pan. In this video we are cooking dry. Also, the top rack is slightly warmer. This is a reverse flow vertical smoker with the dry smoky heat coming from the top of the cooking chamber, and radiant moist steam cloud coming from the bottom. They mix in the middle creating an awesome cooking environment.

[cdlinework1]

who gave you those gloves?

[Mattg102202]

Looks like there are some Hot Spots in that smoker. Whats the heat diffrence bottom to top when full? Do you have to rotate the meat from bottom to top? Its a nice looking pit at a great price.

[I10ENT]

Thats some real good BBQ