I am new to the forum and always looking for help in making my BBQ better. I intend to compete in some KCBS events this summer and winter in Minnesota is a good time to try new rubs, sauces and techniques.
Here is the reason for my first post. I need to try out different stuff but man can it get expensive with meat and wood. Yeah I know it's the nature of the beast so to speak but I'm hoping for some Trail & Error tips.
Like can you split a brisket length wise down the middle and still get a good example of how seasonings and cook times would work?
This is getting long so I'll shut-up and see what you folks have to say.