Amateur division. It's a fundraiser for a local children's home, but it's citywide and there's a pro division. I'm competing in all three categories, Chicken, Ribs & Pork Shoulder. Not only will there be blind judging, but I'll be serving my food to folks who make donations to wander around and sample the BBQ, so I don't want to embarrass myself.
Who can give me some contest pointers?
So far, I'm thinking of brining the chicken and then spatchcocking the birds and smoking them skin side down at 300 to try and get the skin crisp while keeping the meat moist.
I'm also thinking of using bone-in butts, cut to about 5 lbs each, to make cooking time more manageable.
Anybody willing to share tips or give me pointers?