I would like to ask for some help from all who have competition experience. I am entering my first contest in September, so I hope to get plenty of practice over the summer. Some questions I have:
1. What size brisket and butts should I be using?
2. Should I plan on the brisket and butts being ready well before turn in and just foil and keep in cooler?
3. Should I consider injection or marinades? I have not done this, but in reading online, it looks like alot of people do this.
4. Do I need to sauce the pork and brisket?
Thank you for the help.