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Help in preparing for first competition

post #1 of 3
Thread Starter 

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.

post #2 of 3


 

Quote:
Originally Posted by Funk View Post

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?  Hard to say.  Does the competition committee provide you the meat?  If so, find out what they supply and use that brand & size for practice.  If not, just practice with whatever you plan to use.


2.    Should I plan on the brisket and butts being ready well before turn in and just foil and keep in cooler?  What are the competition rules?  If you can, foil & keep in a cooler before serving.

 

3.   Should I consider injection or marinades?  I have not done this, but in reading online, it looks like alot of people do this.  I do not use either, typically.  It's up to you; try several methods to see what you like and determine what works.

 

4.   Do I need to sauce the pork and brisket?  Most true BBQ enthusiasts believe that sauces are condiments rather than ingredients and let the consumer decide for themselves.  Some of our SMF members do apply a finishing sauce once the meat is sliced or pulled.  I have not done this yet, but only because I've been happy with my results.

 

Thank you for the help.

 

Hope that helps at least a little bit...

post #3 of 3
Quote:
Originally Posted by Funk View Post

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? I use 10-12 lb briskets and 6-8 lb butts

 

2.    Should I plan on the brisket and butts being ready well before turn in and just foil and keep in cooler?

        Yes, They will keep warm 4-5 hrs in a good cooler.Most comps rule is, the meat has to remain above 140º till turn in.

3.   Should I consider injection or marinades?  I have not done this, but in reading online, it looks like alot of people do this.

          Yes, In comps you want as much flavor you can get, without over powering the flavor of the meat.

    Judges don't eat very much, so you want all the flavor you can get in one bite.

4.   Do I need to sauce the pork and brisket?

         I sauce just a little to accent the flavor of the meat.If the judges can't taste the meat your not going to score well.

Thank you for the help.


  Good luck, post your results
  Hope this helps

 

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