Just completed my 5th and final competition of the 2012 calendar season due to a couple of reasons, there are none left within 100 miles of me and the next 6 weeks will be hectic enough with Thanksgiving and Christmas rolling in. This was also one of the few comps that were doing pulled pork as well, and since I have never cooked pork in a comp, I wanted to give it a try. It was an IBCA comp in Deridder, Louisiana. It was held at the local airport that was originally built as a WWII Army air base. Along side the cook off, they also had a fly in (vintage planes) and a drive in (vintage cars) out on one of the airstrips. 21 teams were entered, 6 of the top 10 Louisiana cookers were there along side 3 Texas teams that had just recently returned from the American Royal in Kansas City, so it was a tough crowd for sure even though it was one of the smallest I had done.
I continued my chicken success with a 6th place call, finishing just outside the money. My chicken has placed all 5 comps I completed this year. I went a bit heavier with the kosher salt in my brine this time, but it still had a great flavor and plenty of moisture:
Edited by bruno994 - 11/20/12 at 12:40pm